Asiago Sun-dried Tomato Biscuits are fluffy, flaky biscuits flecked with sun-dried tomato and asiago cheese, then slathered in a homemade whipped basil butter.

Asiago Sun-dried Tomato Biscuits with Whipped Basil Butter

These easy cheesy biscuits are fluffy, flaky, and totally delicious!

Course Breakfast, Side Dish
Cuisine American
Keyword Sun-dried Tomato Biscuits
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 8 biscuits
Calories 291 kcal
Author Jenn Laughlin - Peas and Crayons



  • 1/4 cup salted butter softened
  • 1/2 tsp basil paste pesto, or chopped fresh basil
  • 1 clove fresh garlic minced and microwaved in 1 tsp olive oil
  • pinch of salt


  1. Pre-heat oven to 425 degrees F.
  2. Grate cheese and set aside.
  3. Combine flour, baking powder, basil, sugar and salt.
  4. Next grate cold butter over the flour mixture or cut it in using a pastry cutter, whichever you prefer.
  5. Add milk and sun-dried tomato and mix with a fork until incorporated.
  6. Once the liquid is incorporated into the biscuit dough, you should be left with super sticky dough.
  7. Add the cheese and knead the dough a few times in the bowl and then move to a floured cutting board or working surface.
  8. Knead the dough a few more times (not a lot, maybe 10 kneads total counting what you did in the bowl) and flatten.
  9. Cut out 8 fairly-thick biscuits or 10 shorter biscuits from the dough.
  10. No biscuit cutter? No problem! These work as drop biscuits too!
  11. 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.
  12. 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.

Recipe Notes

Biscuit nutrition facts below are an estimate provided by an online nutrition calculator; adjust as needed.

Nutrition Facts
Asiago Sun-dried Tomato Biscuits with Whipped Basil Butter
Amount Per Serving
Calories 291 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 32mg11%
Sodium 328mg14%
Potassium 457mg13%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 4g4%
Protein 9g18%
Vitamin A 415IU8%
Vitamin C 1.3mg2%
Calcium 276mg28%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.