I was playing around a bit with biscuit recipes and the culinary stars happened to align when I added asiago cheese and sun-dried tomatoes to this recipe. While biscuits are usually buttery, plain slates, meant to be vehicles for butter and honey (not a bad thing!) these have the flavor built right in. Munching along you get the tang from the buttermilk, an edge from the cheese, and a surprise of sweetness from the tomatoes. They have a lovely texture, soft and light. I have been eating them just by themselves, enjoying them for lunch with a few veggies on the side.
I always use a spring-release scoop to drop my biscuits onto the sheet pan, for ease of preparation and to give a lighter texture. This makes for a more rustic presentation, but I like these craggy shapes!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon confectioners sugar
- 6 tablespoons unsalted butter
- 1/2 cup shredded asiago cheese
- 1 ounce sun-dried tomatoes, chopped
- 1 cup buttermilk
Instructions
- Preheat the oven to 450 degrees. Line a large baking sheet with baking parchment.
- Whisk together the flour, baking powder, baking soda, confectioners sugar and salt. Rub the butter into the dry ingredients using the tips of your fingers.
- Stir in the cheese and sun-dried tomatoes. Add the buttermilk and stir just until it is incorporated.
- Using a spring-release scoop, portion the dough onto the prepared cookie sheet.
- Bake for about 15 minutes, until nicely browned.
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