Description
These soft and buttery sundried tomato and cheese biscuits are full of Gruyère cheese, chives, and sundried tomatoes!
Ingredients
Units
Scale
- 1/2 cup butter plus 2-3 tablespoons melted butter
- 2 3/4 cups all-purpose flour
- 3 tsp baking powder
- 1/2 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
- 1/2 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 1/2 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 1/2 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.