Fennel Seed and Chive Biscuits

2 tablespoons fennel seeds

4 cups all-purpose flour

2 tablespoons baking powder

1 teaspoon salt

1 cup (2 sticks) unsalted butter, cold, cut into small cubes

1¾ cups half-and-half, chilled

¼ cup chopped fresh chives

Heat the oven to 400 degrees. Coat a large baking sheet with cooking spray.

Using a mortar and pestle or spice grinder, lightly crush the fennel seeds.

In a large bowl, mix together the fennel seeds, flour, baking powder and salt. Toss in the butter cubes and press with your fingers, flattening each cube of butter into the flour mixture. Stir in the half-and-half and chives just until everything is distributed and moistened. Scoop onto the prepared baking sheet in ¼ cup mounds. Bake for 18-20 minutes, or until golden brown and cooked through.

Makes 18 biscuits.

Cook’s note: To make ahead, prepare the recipe as directed, arranging the mounds of dough on the prepared baking sheet. Cover and refrigerate until ready to bake. This can be done up to a day in advance. When ready to bake, the biscuits can go directly from the refrigerator into the oven.

The mounds of dough also can be frozen, then stored in a zip-close bag. When ready to bake, arrange on a baking sheet and bake for 2 to 3 minutes longer than directed in the recipe.

@Recipe nutrition:Nutrition values per serving: 230 calories, 13 g fat (8 g saturated), 23 g carbohydrates, 1 g fiber, 4 g protein, 35 mg cholesterol, 300 mg sodium.

Alison Ladman for The Associated Press