Fenugreek Biscuits and Chai

8 ounces (2 sticks) unsalted butter, cold

3 large eggs

½+ cup heavy cream

3 cups/400 grams all-purpose flour

1 tablespoon baking powder

2 tablespoons kosher salt, divided

1 cup fresh blueberries

2 cups finely chopped fenugreek (1 bunch)

8 ounces cream cheese, softened ½ teaspoon turmeric Juice from one lemon

Instructions: Cut the butter into small pieces and refrigerate until ready to use. Whisk 2 eggs with the heavy cream and set aside. Leave the cream cheese at room temperature to soften.

In a large bowl, whisk the allpurpose flour, baking powder and 1 tablespoon salt. Add the cold butter in and press it in with your fingers until the mixture is crumbly — a few pieces of butter may remain. Fold in blueberries and fenugreek.

Add the egg mixture to the flour mixture and toss gently by hand until the mixture comes together. If needed, add 2-3 tablespoons cream.

Form the mixture into an inch-thick rectangle, pressing in the edges so it stays together. Wrap it tightly and refrigerate for a minimum of 4 hours or overnight. At this point, it can be frozen for up to a month.

When ready to bake, preheat the oven to 325 degrees. Cut out biscuits in 3-inch rounds or rectangles.

Make an egg wash with one egg and 2 tablespoons cream and brush it on the top of the biscuits. Place them on a baking sheet 2 inches apart and bake for 25 minutes or until done.

Combine the cream cheese with turmeric, 1 tablespoon salt and lemon juice. Serve with warm biscuits.

Notes and variations

• To make a more healthful version, substitute half the all-purpose flour for a finely ground whole-wheat flour (try using pastry flour).

• Replace the fresh fenugreek with dry (use 1 cup dried) and add 1 cup of chopped cilantro leaves to add a bright-green color to the biscuits.

• Instead of cream cheese, use Greek yogurt with same instructions. Makes 10-12 biscuits