These soft and buttery sundried tomato and cheese biscuits are full of Gruyère cheese, chives, and sundried tomatoes!
These biscuits are a cheesy and tomatoey treat!
Why you will love this recipe:
Biscuits are some of the best pastries in the world. Their fluffy, flakey, and buttery nature is a thing of pure beauty! This recipe takes my favorite buttermilk biscuit and transforms it into these biscuits packed with sundried tomatoes, Gruyère cheese, and chive flavor! If you love tomato pastries, this recipe was made for you!
About this recipe:
- Taste - buttery and full of tomato and cheese flavor, like an elevated biscuit hot pocket.
- Texture - flakey style biscuit.
- Effort - easy. Biscuits are made in one bowl and come together in minutes!
- Time - about 30 minutes!
Key Ingredients
Buttermilk: Buttermilk is also key to a good biscuit. Buttermilk contains acid, which, when combined with the baking powder, helps the dough to rise. Buttermilk also helps to keep the dough tender and soft.
Butter: Butter is the fat that provides richness and flavor to the biscuits. Using high-fat flavorful butter is key; my favorite is Kerry Gold. The butter flavor really shines through and is what gives these biscuits most of their taste, so if you were ever going to splurge on good butter, this is the time.
Sundried tomatoes: use dried tomatoes and not ones stored in oil, and the oil ones will add too much fat to the biscuit.
Gruyère cheese: this is a great cheese for biscuits because it’s a hard cheese that has a great nutty flavor that goes so well with the tomatoes.
Instructions
Step 1: Mix the baking sodas, powder, salt, and pepper with the flour in a medium bowl and cut in the butter.
Step 2: Add in the buttermilk and honey and mix until a dough forms.
Step 4: Add in the chopped sundried tomatoes, cheese, and chives.
Step 5: Turn the dough out onto a lightly dusted surface and roll and fold the dough.
Step 6: Cut out your biscuits and place them right next to each other on a lined baking sheet and bake 15-20 minutes.
Hint: Use very cold butter and buttermilk for extra fluffy and flackey biscuits.
Tips for success!!
- Use very cold butter and buttermilk.
- You can also chill your hands to make sure that the dough stays cold.
- Freeze unbaked cut biscuits in a seeped zip lock and bake whenever you want biscuits! They keep unbaked in the freezer for 3 months!!
- Handle the dough as little as possible. This recipe calls for folding the dough multiple times, but you still want a springy and soft dough. Overhandled dough will result in tough and gummy biscuits.
- Place the biscuits right next to each other on the lined baking sheet. This will help them to rise.
- Serve with homemade bourbon honey butter from this recipe for a real treat.
FAQ
Yes!! For best results, freeze the cut but unbaked biscuits in an air-tight container for up to three months. Then just bake from frozen!
Store the baked biscuits at room temperature in an air-tight container for up to 2 days.
Looking for more biscuit recpies!? Check these out!
Sundried Tomato and Cheese Biscuits
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 3 inch biscuits 1x
- Category: Biscuits
- Method: Baking
- Cuisine: American
Description
These soft and buttery sundried tomato and cheese biscuits are full of Gruyère cheese, chives, and sundried tomatoes!
Ingredients
- ½ cup butter plus 2-3 tablespoons melted butter
- 2 ¾ cups all-purpose flour
- 3 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- 1 tablespoon honey
- 1 cup chopped dried sundried tomatoes
- 2 cup shredded Gruyère cheese
- 3 tablespoons chopped chives
- ½ tsp pepper
Instructions
- Preheat the oven to 450 degrees.
- Dice the sundried tomatoes, chop the chives, and shred the cheese.
- Whisk the flour, baking powder, baking soda, pepper, and salt together in a large bowl.
- Cut the chilled butter into cubes and press it into the flour mixture until the butter is pea-sized.
- Add the buttermilk and honey and stir until a loose dough forms.
- Add in the chopped sundried tomatoes, chives, and chese and knead until combined.
- Turn the dough onto a floured work surface and press or roll the dough into a ½ inch - 1-inch rectangle and fold the dough onto its self in thirds. Like you would fold a sheet of paper. Press or roll the dough out to ½ inch - 1-inch again and repeat the fold.
- Using a floured cutter or knife cut out your biscuits and place them right next to each other on a lined baking sheet. Having all your biscuits touching will help them to rise.
- Brush the biscuits with melted butter and bake for 15-20 minutes.
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