Makes 8

Instead of the usual rounds, these biscuits are shaped into rough squares. The dough is rolled into a rectangle, cut into pieces, and baked, no scraps and rerolling the way you do when making round biscuits. An egg yolk and milk glaze wash give the biscuits an attractive golden color.

2 cups flour

3¼ teaspoons baking powder

½ teaspoon salt

6 tablespoons cold unsalted butter, cut up

2 ounces (½ cup) finely grated Parmesan

3 tablespoons finely chopped fresh oregano

? cup milk

Flour (for sprinkling)

1 egg yolk, beaten with 1 teaspoon milk

1. Set the oven at 375 degrees. Line a baking sheet with parchment paper.

2. In a bowl, whisk the flour, baking powder, and salt to blend them.

3. With a pastry blender or 2 blunt knives, cut the butter into the flour mixture until it resembles crumbs. With a fork, stir in the Parmesan and oregano. Add the milk and stir until the flour mixture is moistened and the mixture holds together.

4. Turn the dough onto a lightly floured counter. Knead 15 times or until smooth. Roll the dough into a 4-by 8-inch rectangle. With a long, sharp knife dipped in flour, make 1 lengthwise cut and 3 horizontal cuts to shape 8 pieces. Arrange the squares on the baking sheet 1½ inches apart. Brush the tops with the egg mixture.

5. Bake the biscuits for 30 minutes or until golden brown. Transfer to a wire rack. Serve warm. Jean Kressy

Jean Kressy can be reached at jeankressy@comcast.net