In the midst of all the snow we’ve had lately, when I am not shoveling, I am fantasizing about Spring — waiting for my crocuses and imagining a lovely Spring dinner table. Back around Thanksgiving, we heard from Charlotte, and writing to us from California, she shared her recipe for a perfect, edible, and easy, table adornment — a biscuit ring. I began experimenting last week, and I’m planning on using these for Easter Dinner.
Depending on what herbs or adornments will compliment your meal, you have lots of flexibility here. I went pretty simple, using rosemary (dried from last year’s plant!) and sesame seeds. But I’ve been fantasizing about using Herbs de Provence, sage, and tarragon — or some combination thereof. A friend also suggested I could get even more sophisticated by making some lavender butter, but. . .
Here are the basics:
You need a can of Immaculate’s Biscuits (I chose Flaky, ’cause that’s what was on hand).
Some butter, melted.
Sesame Seeds, Chopped Dried Rosemary, or your favorite.
I also used a pastry brush, a mezzaluna for chopping the rosemary (because it has a cool name), some cooking spray, and a Bundt pan.
Preheat the oven and carefully open the biscuit can. Butter the top of each biscuit and cover the buttered side with as much — or as little — of the sesame seeds or rosemary. I went light on the rosemary, heavy on the seeds. Charlotte also suggested you could alternate between each biscuit. Place in the pan, smooshing a bit as you go along. For my first experiment, I used 7 of the biscuits — too little. For the second, I was bolder and put in the whole can. I like this better, and if I have an extra can, I might try to squeeze in a few more.
Then bake, keeping a good eye! You want the biscuits browning a little bit. After cooling, I turned the pan into a dish, then turned the ring onto another dish for serving. Aside from making the office smell amazing, the biscuits are easy to tear apart and totally delicious. Enjoy!