Ingredients

The following ingredients have 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

Instruction

  • Preheat oven to 450˚F.
  • 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.
  • Turn the dough out onto lightly floured surface and, with floured hands, give it a quick knead 3-4 times to bring it together.
  • Pat the dough into a 8×8 square about 1-inch thick, and cut into 9 square biscuits.
  • 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.
  • Slice each biscuit in half and serve with softened butter, prosciutto, scrambled eggs or whatever else you want!