Monday, July 15, 2013

Sun-dried Tomato Basil Parmesan Biscuits

With my basil plant a little out of control (it is enjoying the crazy rain and then sunshine that happens most days now in DC) I was looking for new recipes to throw basil into.  That and apparently I really love the sun-dried tomato basil combination, as in the past 12 months I have made savory sun-dried tomato cupcakes and sun-dried tomato basil Dutch oven bread.  The combination of these ingredients baking in the oven is seriously one of the best smells.  I have loved this flavor combination since high school when I worked in my first restaurant, Cafe Carolina.  Out of all of the baked goods we made from savory to sweet, the best smell that came out of the oven was from the sun-dried tomato basil baguettes.  This smell almost made it worth while to be getting to work around 7:00am.

So this summer, I am putting a twist on the classic biscuit and adding in sun-dried tomatoes, fresh basil and Parmesan cheese.  They are a simple twist on a classic, easy and delicious, plus they come out tender the way any good biscuit should.  Also, you can totally make them gluten-free by switching out the flour with any gluten-free substitute.  I used my favorite, Pamela's Ultimate.  Enjoy!

Everything prepped and ready to go.

Butter meet dry know its biscuit time when cold butter chunks come out.

You can do this step in the food processor or in a mixing bowl, the choice is yours.  Doing this step in the food processor gets rid of any chunkiness in the biscuits.

Ready to roll out just a little.

Ready for the oven!

Sundried Tomato Basil Parmesan Biscuits: (recipe adapted from Cooking Light)
2 cups all-purpose flour (if gluten-free substitute for Pamela's Ultimate)
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1/4 cup chilled butter, cut into small pieces
2/3 cup chopped fresh basil
1/4 cup sun-dried tomatoes, rinsed, drained and chopped
1/2 cup finely grated Parmigiano-Reggiano cheese
2/3 cup fat-free milk
1 large egg
Cooking spray

1. Preheat oven to 425 degrees F.  Line a baking sheet with parchment paper.

2.  Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a medium bowl or the bowl of a food processor, stirring with a whisk. 

3.  Cut in butter with a pastry blender, 2 knives or in the food processor with 5 second pulses until mixture resembles coarse meal. (If using a food processor, dump the mixture into a large mixing bowl once butter has been cut in.)  Stir in basil, sun-dried tomatoes and cheese. Combine milk and egg in a small bowl, stirring with a whisk. Add milk mixture to flour mixture; stir just until moist. 

4.  Turn dough out onto a floured surface; pat to 1-inch-thick circle. Cut with a 2-inch biscuit cutter into 12 biscuits. Place biscuits on prepared baking sheet. Bake at 425° for 15 minutes. Remove from oven, and cool.  Serve and Enjoy!

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