|unsalted butter, cold|
|bleached all-purpose flour|
|baking powder (use only an aluminum free variety; see Note)||.|
|fine sea salt||.|
Cut the butter into ½ inch cubes and refrigerate until ready to use.
In a small bowl, lightly beat together the milk and egg.
Food Processor Method In a food processor, place
Hand Method With a sharp knife, chop together the thyme and sage with
With your fingers, rub the butter into the flour mixture until the mixture is in fine crumbs. It should remain cool and powdery. If the mixture starts becoming pasty, refrigerate or freeze it for a few minutes.
With a fork, stir the egg mixture into the flour mixture just until the dough holds together.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.