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Sundried Tomato, Gruyere & Basil Buttermilk Biscuits

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Sundried Tomato, Gruyere & Basil Buttermilk Biscuits
Transform traditional buttermilk biscuits into something extraordinary when you add the flavors of sundried tomato, basil and gruyere cheese!
Sundried Tomato, Gruyere & Basil Buttermilk Biscuits
Transform traditional buttermilk biscuits into something extraordinary when you add the flavors of sundried tomato, basil and gruyere cheese!
  • 1
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  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
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Ingredients
  • 6 tbsp butter
  • 2 cups flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 pinch salt
  • 1 tbsp My Leaning Tower Italian Blend or creat an equal mix of dry minced garlic, parsley flakes, dry basil and a pinch of salt and red pepper flakes
  • 1 tbsp dry basil
  • 3 oz. sundried tomatoes chopped fine
  • 1 cup gruyere cheese freshly shredded
  • 1 cup buttermilk (and more for brushing)
Servings:
Ingredients
  • 6 tbsp butter
  • 2 cups flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 pinch salt
  • 1 tbsp My Leaning Tower Italian Blend or creat an equal mix of dry minced garlic, parsley flakes, dry basil and a pinch of salt and red pepper flakes
  • 1 tbsp dry basil
  • 3 oz. sundried tomatoes chopped fine
  • 1 cup gruyere cheese freshly shredded
  • 1 cup buttermilk (and more for brushing)
Servings:
Instructions
  1. Preheat oven to 425 degrees.
  2. Cut the butter into smaller “squares” and place on a plate and put in freezer until needed (it is important to keep the butter and buttermilk completely cold)
  3. Place flour, baking powder, baking soda, salt, My Leaning Tower Italian Blend or substitute spices, and basil into a food processor and pulse about 5 times to thoroughly mix.
  4. Remove the butter from the freezer, and place into the processor with the sundried tomatoes and gruyere cheese and pulse about 6-8 times until it appears crumbly and there are no bits of butter larger than a pea.
  5. Remove buttermilk from the fridge and pour into the food processor. Pulse another 8 times until everything just comes together and appears “gravelly”- like small rocks.
  6. Dust the countertop with flour and place contents of the blender on top. Flatten the dough, cut it into three sections and then place the sections on top of each other and press down until they are all incorporated and flatten again. Repeat two more times . You may have to dust countertop more than once to remove the dough.
  7. Once incorporated, form dough into a thin log and cut in one inch increments. Place the sections onto a baking sheet covered with parchment paper.
  8. Place into oven for 12 minutes. Remove and let cool for about 10 minutes. Serve.
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