As a Southern girl, I can always appreciate a good biscuit. While it’s pretty tough to top a classic buttermilk biscuit, I do love experimenting with new and creative flavors when making biscuits at home! These Asiago Sun Dried Tomato Biscuits are such a delicious new twist on t.he classic
These biscuits are full of chopped sun dried tomatoes and freshly shredded Asiago cheese. They’re tender and flaky, and they’re perfect with homemade chili, or topped with eggs, bacon, and cheese for a particularly indulgent breakfast sandwich.
Instead of using a pastry cutter to break up the butter for this recipe, I use the Cook’s Illustrated for making biscuits. That method works by getting buttermilk very cold in the freezer, and then pouring melted butter into the cold buttermilk. This will cause the butter to form into tiny globs. Mixing that into the flour will give you the flaky consistency that makes biscuits so special.
Plus, it’s so much easier to use this method rather than breaking up the butter with your hands or a pastry cutter.
If you’re interested in more biscuit recipes, check out my blog archive! These Cayenne Cheddar Biscuits are a personal favorite of mine. They’re full of cheddar cheese and packed with a spicy punch! Or for a sweeter biscuit, try these Mixed Berry Scones.
Go ahead and try these Asiago Sun Dried Tomato Biscuits for your next brunch. I hope you enjoy!
Asiago Sun Dried Tomato Biscuits
Ingredients
- 1 cup buttermilk
- 1 stick unsalted butter melted and cooled slightly
- 2 cups all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/3 cup jarred sun dried tomatoes drained and chopped
- 1 cup asiago cheese shredded
- 1 teaspoon dried rosemary
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
Instructions
- Preheat oven to 425F. Spray a large cast iron skillet with nonstick cooking spray, or line a baking sheet with parchment paper or Silpat.
- Place buttermilk in the freezer, and chill until it is very cold, about 10 minutes.
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, salt, rosemary, cayenne powder, and garlic powder.
- Once the buttermilk is chilled, stir the melted butter into the buttermilk. The butter should form into small globs in the milk.
- Stir the buttermilk mixture into the flour until just combined. Fold in cheese and tomatoes.
- On a clean, floured work surface, roll out the dough and pat down until it’s about 1 1/2 – 2 inches thick. Using a 2 1/2 or 3 inch biscuit cutter, cut out the biscuits. Place the biscuits on the prepared baking sheet.
- Bake for 18-20 minutes, or until biscuits are lightly browned.
- Enjoy warm!
