Before you make these savory biscuits with sun dried tomatoes and herbs, let give you a small warning. These will be gobbled up so fast, you may not get one. Or at least that’s what happened the first time I made them. I had made these early one morning and left to go run errands and by the time I had come home, the HH had wolfed down the whole pan.
So yes, you may want to bake a double batch. Or at least hide a few so you get a chance to taste them for yourself.
Ingredients
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 tablespoon kosher salt
1/4 teaspoon baking soda {15 Cool Uses for Baking Soda}
1/4 teaspoon dry mustard powder
2 tablespoons fresh chives, chopped
1/4 teaspoon dried thyme
1/2 cup cold unsalted butter, chopped into small cubes
4 ounces chilled goat cheese, crumbled
1/2 cup plus 2 tablespoons buttermilk {How to Make Buttermilk}
2 tablespoons chopped sun-dried tomatoes
1 egg, lightly beaten
Directions
Preheat the oven to 375
Line a baking sheet with parchment paper. {I use Silpats}. In a bowl, stir together the flour, baking powder, baking soda, sugar, mustard powder and salt. Cut in the butter until the mixture resembles coarse crumbs. Add 1/2 cup buttermilk, goat cheese, sun dried tomatoes, chives and stir until a dough forms.
Gently roll out dough on to a lightly flowered surface and using your favorite biscuit cutter, cut out your biscuits.
Place biscuits on to a parchment lined baking sheet or silpat and brush with 2 tablespoons buttermilk.
Bake biscuits for 12- 15 minutes until lightly brown and firm. Serve warm.
These biscuits go nicely with my Southwest chicken chili.
Amanda Britain says
Where does the egg come in? I don’t see it in the recipe.
Lauren says
You brush the tops lightly before they go in the oven. 🙂
Mavis Butterfield says
Pastry brush, not hair brush. 😉
Erin M says
I cannot wait to try these. Yummmmm.
Mavis Butterfield says
Erin, they are sooooo good. You are going to love them!
Holly says
Hi Mavis – these look great! can’t wait to give them a try. One question – I live in a 2-person household. If I make the whole batch, do you think I could freeze the extra dough? Would you suggest cutting the biscuits, freezing on a sheet, then storing in a freezer bag? or some other method? Then I would think you could just thaw before baking. Let me know your thoughts – thanks!
Mavis Butterfield says
I would bake all them all and freeze what you won’t use right away, I would think they’d be fine.
Karin says
I made these and they came out soooo salty. I’m wondering if the Tbs of salt is a typo?