Parsley, Sage, Rosemary and Thyme: Herb Laminated Biscuits

 

With this herb-laminated technique, you blanch your herbs (parsley, sage, rosemary and thyme) in boiling water 5 to 10 seconds and then plunge them in ice water to set the color & stop the cooking process.  Drain your herbs on paper towels and top with additional paper towels. Weight down the herbs with a heavy skillet or pan to flatten them neatly. (I used a baking sheet with a heavy dutch oven on top). Let stand 5 minutes.  Lightly brush tops of your biscuits with beaten egg; arrange herbs on top of biscuits, keeping herbs flat. Gently brush a little more egg on top of herbs to seal or laminate the herbs in place. Bake according to your biscuit recipe or instructions.