Asiago Sun-dried Tomato Biscuits with Whipped Basil Butter
User Reviews
5
Asiago Sun-dried Tomato Biscuits with Whipped Basil Butter
Description
The Asiago Sun-dried Tomato Biscuits combine all-purpose flour with baking powder, basil, garlic powder, salt, and sugar as the dry base. Cold unsalted butter is grated or cut into the dough for a flaky texture. Milk or buttermilk moistens the mixture, and chopped oil-packed sun-dried tomatoes add intense flavor and moist bites throughout. Asiago cheese is folded in and kneaded lightly to distribute ingredients without overworking the dough. The dough is shaped and cut into biscuits or formed as drop biscuits if desired, then baked at 425°F for about 14 minutes until golden.
The accompanying whipped basil butter uses softened salted butter mixed with basil paste or fresh basil, minced garlic cooked briefly in olive oil, and a pinch of salt. This butter adds a fresh herbal note and savory garlic flavor when spread on warm biscuits.
The biscuits’ chewy yet tender crumb combines with tangy, aromatic basil butter to create a satisfying savory bread option perfect alongside soups, salads, or breakfast dishes.
Although the recipe does not specify make-ahead tips, the dough’s sticky texture and quick baking time make it suitable for quick preparation, while the whipped butter can be prepared in advance. Adjust seasoning to taste if desired.
Ingredients
- 2.5 cups all-purpose flour
- 1.5 TBSP baking powder
- ½ tsp garlic powder
- ½ tsp salt
- 1 tsp sugar
- 1 tsp basil dried
- 6 TBSP butter unsalted
- 1.5 cups milk or buttermilk
- ¼ cup sun-dried tomato chopped, oil-packed and drained
- ¾ cup Asiago cheese (packed)
WHIPPED BASIL BUTTER
- ¼ cup butter softened, salted
- ½ tsp basil paste pesto, or chopped fresh basil
- 1 clove garlic fresh, minced, microwaved in 1 tsp olive oil
- pinch salt
Instructions
- 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.
Notes
- These biscuits are estimated nutritionally using an online calculator; adjust ingredients as needed for dietary requirements.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8biscuits
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 32mg | 11% |
| Sodium | 328mg | 14% |
| Potassium | 457mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 415IU | 8% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 276mg | 28% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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