Herbed Biscuit Wreath

Entered for safe-keeping. From First, November 24, 2008, by Sandra Lee. If you bake biscuits on the top rack of the oven, you can avoid burning the bottoms. I suggested proportions of fresh herbs, you may use whatever proportions you prefer.

• Ready In: 30 mins
• Serves: 8
• Yields: 1 wreath

Ingredients

• 16 1⁄3 ounces  buttermilk  biscuit dough
• 1 1⁄2 teaspoons fresh thyme, chopped
• 1 1⁄2 teaspoons fresh marjoram, chopped
• 1  tablespoon fresh parsley, chopped
• 1⁄8 teaspoon cracked pepper
• 1  egg, lightly beaten
• 1⁄2 cup grape tomatoes, for garnish
• 5  sprigs herbs, for garnish (optional)

Directions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Cut each biscuit in half crosswise.
3. On ungreased baking sheet, arrange biscuit pieces in a 9-inch-diameter circle, overlapping slightly at an angle. (Some pieces may look like a 90-degree angle to the previous -- it will create an interesting shape.).
4. Combine fresh herbs and pepper.
5. Brush top of dough with egg; sprinkle and press herb mixture onto dough.
6. Bake 12-15 minutes at 350 degrees Fahrenheit or until golden brown.
7. Cool on rack.
8. Carefully slide onto serving platter.
9. Garnish with tomatoes. If desired, garnish with assorted herb sprigs.