Ingredients

The following ingredients have 4 Servings
  • 2.5 cups all purpose flour
  • 1.5 TBSP baking powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 tsp dried basil
  • 6 TBSP unsalted butter
  • 1.5 cups milk or buttermilk
  • 1/4 cup chopped sun-dried tomato (oil-packed + drained)
  • 3/4 cup asiago cheese ((packed))
  • 1/4 cup salted butter (softened)
  • 1/2 tsp basil paste (pesto, or chopped fresh basil)
  • 1 clove fresh garlic minced and microwaved in 1 tsp olive oil
  • pinch of salt

Instruction

  • Pre-heat oven to 425 degrees F.
  • Grate cheese and set aside.
  • Combine flour, baking powder, basil, sugar and salt.
  • Next grate cold butter over the flour mixture or cut it in using a pastry cutter, whichever you prefer.
  • Add milk and sun-dried tomato and mix with a fork until incorporated.
  • Once the liquid is incorporated into the biscuit dough, you should be left with super sticky dough.
  • Add the cheese and knead the dough a few times in the bowl and then move to a floured cutting board or working surface.
  • Knead the dough a few more times (not a lot, maybe 10 kneads total counting what you did in the bowl) and flatten.
  • Cut out 8 fairly-thick biscuits or 10 shorter biscuits from the dough.
  • No biscuit cutter? No problem! These work as drop biscuits too!
  • Bake on the center rack on a baking sheet lined with a sheet of parchment paper or a silicone baking mat at 425 F for approx 14 minutes.
  • FOR THE BASIL BUTTER: First allow your butter to soften. Mince/smash one clove of garlic and microwave it in olive oil (enough to cover garlic) for 30 seconds or so on 50% power to help infuse the evoo withthe garlic and amp the flavahhh. You can also simply saute it in a pan, whichever you prefer! Add the garlic and basil to your butter and whip using a hand mixer or a food processor, or even a good old whisk. (I used a hand mixer to incorporate a ton of air into the butter for super-fluffy results) All that's left to do is whip it and whip it good! Slather on your biscuits and store in an airtight container in the fridge.