Sun Dried Tomato and Herb Cheesy Biscuits
Total Time
35 minutes
Prep Time
20 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(3)
Ingredients
9 servings
- 2 cups all purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon baking soda
- 1/4 cup unsalted butter (plus 2 tablespoons)
- 1/2 cup chopped sun dried tomatoes in oil (oil drained)
- 1/2 cup large shredded parmesan cheese
- 1/2 cup chopped chives
- 1 cup cold buttermilk
- flaky salt and freshly cracked black pepper to top
- soft scrambled eggs
- prosciutto
- softened butter
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Preparation
Step 1
Preheat oven to 450˚F.
Step 2
In a large mixing bowl combine the flour, baking powder, baking soda, salt and pepper and whisk to combine. Using a fork or a pastry cutter, cut the cold butter into the flour mixture until crumbly. Make a well in the center, place sun dried tomatoes, cheese, and chives in the well and pour buttermilk over. Carefully and slowly stir until it comes together and makes dough.
Step 3
Turn the dough out onto lightly floured surface and, with floured hands, give it a quick knead 3-4 times to bring it together.
Step 4
Pat the dough into a 8×8 square about 1-inch thick, and cut into 9 square biscuits.
Step 5
Place on a baking sheet lined with parchment or a silpat, brush with melted butter, sprinkle with salt and pepper and place in hot oven till puffed up and golden brown, around 15-18 minutes.
Step 6
Slice each biscuit in half and serve with softened butter, prosciutto, scrambled eggs or whatever else you want!
Step 7
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