Asiago Sun-Dried Tomato Biscuits are fluffy, flaky, and crazy delicious! Try them spread with homemade whipped basil butter and get ready to brunch it up!
My friends have a knack for reporting back to me after a particularly yummy restaurant meal and then insisting I recreate it for them, having only their drool-worthy description to go on.
It’s my favorite type of challenge!
So when my favorite West coaster requested sun dried tomato biscuits, I happily obliged.
Maria wanted fluffy, flaky biscuits flecked with sun-dried tomatoes, asiago cheese and slathered in basil garlic butter. Um, hello most amazing combination ever! I rushed out to the store and picked up a giant package of sun-dried tomatoes and, since their basil looked a little sad, a tube of chopped basil.. paste? I don’t even know what to call the stuff! It was very pesto-esque. Groceries in hand, I promptly flung myself into the kitchen.
Asiago Sun-dried Tomato Biscuits with Whipped Basil Butter
The smell from the oven was nothing short of heavenly. I barely got them onto the cooling rack before I scooped up a molten hot biscuit and took my first glorious bite. “Nailed it!” I thought, as I went in for another chomp. I sent copies of the recipe along to both Meghan and Maria and awaited their feedback.
As I’m sure you already know, they LOVED them!
I could ramble more on the entire ordeal but pshhh… it’s recipe time, yo!
Asiago Sun-dried Tomato Biscuits with Whipped Basil Butter
Ingredients
- 2.5 cups all purpose flour
- 1.5 TBSP baking powder
- ½ tsp garlic powder
- ½ tsp salt
- 1 tsp sugar
- 1 tsp dried basil
- 6 TBSP unsalted butter
- 1.5 cups milk or buttermilk
- ¼ cup chopped sun-dried tomato (oil-packed + drained)
- ¾ cup asiago cheese (packed)
WHIPPED BASIL BUTTER
- ¼ cup salted butter softened
- ½ tsp basil paste pesto, or chopped fresh basil
- 1 clove fresh garlic minced and microwaved in 1 tsp olive oil
- pinch of 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
Nutrition
Whatever you do, don’t skimp on the basil buttah. It’s magical.
In fact, if you’re anything like Meghan and I, you may need an extra batch of garlicky basil butter to spread on everything in sight.
I hope you love these Asiago Sun-dried Tomato Biscuits!
Questions & Reviews
I believe so, Pat! I haven’t had the opportunity to test them with gluten-free flours but if you’re accustomed to adapting regular biscuit recipes to gluten-free you should be good to go. Let me know if you get a chance to tinker!
These biscuits are quite the creation, so your friends tell you what they want and you just whip it up like that? now that is stunning, you are gifted, because I want to eat these like right now!!! love that whipped basil butter too!
Thank you Albert! 🙂
The recipe sounds amazing and I’m still giggling over your “evil little tomato raisins” comment!
Thanks Tammy! The really ARE evil! Olives reign supreme over things that terrify me most though. Hands-down 😉 Hope you get a chance to try the biscuits!
I realize this is a terrible question to ask you, but could you swap the sun dried tomatoes for olives? 😉
I just gasped aloud reading this. Thanks for the giggle! You absolutely could swap olives and ohmygosh if you do add a little feta.. how amazing would that combo be!? I really do want to love olives but those little deviants assault my taste buds like no other! I conquered my hatred of cantaloupe though so anything is possible =)
The biscuits= amazing! We went out on a bad-roads-snow-day for the asiago, and it was so very worth it! Delicious! Will be making them again soon…
I can’t stand olives! Yuck!!! But these biscuits and that butter I could eat the entire pan of them! Yum!!!
these look amazing! wish i had a few for breakfast today 🙂 xo jillian
If this was food in human form, you have perfection from head to toe.
I am going to go to Switzerland and eat the cheesiest, buttery-est bread like product and get you to recreate it.
dooooo eeeeet
That Basil Garlic Butter sounds so good! I will definitely be making this the next time we have biscuits. Yum!
yay! hope you loooove it!
One bite of these and I died and went to heaven. A-men to garlic basil butter. I put that sh!t on everything now. 🙂
You’re the best recipe tester evahh! <3 Thanks for your services m'lady!
Ah those look delicious! Love the addition of sun dried tomatoes, those are always perfect 🙂
Thanks June! 🙂
Well they look pretty tasty to me. That’s so cool that your friends look to you to recreate restaurant dishes. You’d have a field day here in San Francisco, because we have some crazy and delicious food. Happy Sunday!! 🙂
I would happily eat my way through SF! I’ve heard the restaurants are amazing!
I’m going to forgive you for your faulty buds simply because I’ve eaten these biscuits already and they were delicious. However, brace yourself for more Korean mystery food texts. Sundried tomatoes are nothing. You’ve. Been. Warned.
BAH-RING IT!
Those look amazing! I switch off between being a big fan of sundried tomatoes and cringing from their taste, hehe.
They’re tricky little SOBs 😉 haha
I’m going to hold you down and shove olives in your mouth until you like them.
Because I love you.
NEVAHHHHHHHHHHHH
I’m so with Cat on this plan. I’ll hold down one hand while she does the other.
I will smear the olives in garlicky basil butter though to make them more palatable. See, I’m super considerate.
Anytime you need a taste tester, I’m here for you.
olives. are. the. worst. GAH!