Sun-dried Tomato & Goat Cheese Biscuits
Savory flaky buttermilk biscuits made with sun-dried tomatoes and goat cheese. These are rich and delicious and perfect for breakfast, lunch, or dinner! These are flaky biscuits, buttery biscuits, savory biscuits, with flaky layers, and a tender crumb.
Equipment
- One 2 or 3-inch biscuit cutter
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp. baking powder (aluminum-free)
- 1 tsp. salt
- 1 tbsp. granulated sugar
- 1/2 cup chilled butter, cut into small cubes 1 stick or 4 oz.
- 1/3 cup crumbled goat cheese
- 1/2 cup sundried tomatoes, chopped
- 2/3 cups milk
Instructions
- Line a baking sheet with parchment paper and set aside.
- Place flour, baking powder, salt and sugar in a large mixing bowl.
- Using a pastry cutter, or your cold fingertips, cut butter and goat cheese into the dries until the butter and cheese are about the size of tiny peas.
- Stir in sun-dried tomatoes.
- Stir in milk with a fork or wooden spoon and mix until all dries and milk are incorporated into a dough.
- Roll dough out onto a floured cloth or cutting board to about 1-inch thick.
- Fold dough in half and roll out again. Repeat process one more time.
- On the last fold and roll, cut the biscuits and place onto the prepared baking sheet. Refrigerate for at least 15 minutes.
- While the dough is chilling, preheat the oven to 400° F.
- Remove chilled biscuits from the refrigerator and bake for approximately 14-16 minutes, or until the tops are golden-brown.
- Serve with a spread of labneh, goat cheese, Boursin cheese, eggs, or just plain!
- These biscuits freeze very well for several weeks, too. Just thaw for about 10 minutes before reheating to serve.
