Preheat oven to 425°
Makes about 18 biscuits
- 1/2 c. finely chopped green onions
- 1 T. olive oil
- 3/4 cup chopped tomatoes, seeded and drained
- 1/2 c. finely sliced (chiffonade) basil leaves
- 2 c. King Arthur unbleached flour
- 1 Tbsp. baking powder
- 1 tsp. kosher or sea salt
- 1/2 tsp. coarse ground black pepper
- 7 Tbsp. cold butter, cubed
- 2/3 c. milk or cream
To slice the basil, stack the leaves on top of each other and roll up into a tight “cigar.” Then slice the cigar thinly.
In a small skillet, saute the onion in the olive oil until they’re tender. Add the tomatoes and cook a minute more. Remove from heat, stir in the basil and refrigerate to cool.
In a large bowl, combine the dry ingredients well, then cut in the butter cubes with a pastry blender or two knives (or pulse with a food processor) until the mixture resembles coarse sand with pea sized pebbles in it. Add the milk and cold tomato mixture, and stir to combine.
Drop heaping teaspoons full onto a greased or parchment lined baking sheet, about 2″ apart and bake for 10 – 12 minutes until golden brown.
If you want regular cutout biscuits, when you combine the wet and dry together, add enough flour so it just comes together as a dough. Wrap in plastic and refrigerate for 30 minutes before rolling out to 3/4″ thick sheet and cutting with biscuit cutters or sharp knife.
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