Monday, May 24, 2010

Sun dried Tomato and Basil Biscuits

These are absolutely a personal favorite!
Sun dried Tomato and Basil Biscuits
What You Need:
6 oz. Sun dried (or dried) Tomatoes
2/3 stick Butter
2 cups Flour (Can Use Gluten Free)
2/3 cup Buttermilk (or Milk)
8-10 Fresh Basil Leaves, minced (or 1 tsp Dried Basil)
1 tsp Baking Powder
1/2 tsp Salt
1/4 tsp Dried Oregano
1/2 tsp Dried Parsley

Pre-heat the oven the 425 degrees Fahrenheit.  Chop the tomatoes, mince the basil, and toss together with the spices and salt.  Set this aside.  In a large bowl, add the butter, baking powder, and flour.  Using a fork, cut the butter into the flour -- this will make the flour look lumpy and moist, and make the biscuits light and flaky.  Next, fold in the buttermilk/milk, then the spice tomato mixture.  Spoon onto a well grease baking sheet (or silpat/ parchment paper if available).  Bake 15-18 minutes and let cool 5 minutes before serving.  These are so wonderful and excellent with a schmear of butter while they are still warm!




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