sun-dried tomato savory biscuits
Author: 
Recipe type: bread
 
Ingredients
  • 2 cups flour (mine weighed 230 grams)
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • ¾ teaspoon salt
  • 1 stick (4 ounces or ½ cup) cold unsalted butter, cut into small pieces*
  • ½ cup buttermilk (Unless you already have it on hand, don't buy it. Make it! See recipe below in the Notes section.)
  • ¼ cup finely minced red onion
  • 1 large egg, lightly beaten
  • 2 tablespoons finely chopped oil-packed sun dried tomatoes**
Instructions
  1. Preheat oven to 400 degrees F. Lightly grease a baking sheet. In a large bowl, combine the flour, baking powder, sugar, and salt. Use your fingers (or pastry blender) to pinch (or cut) butter into the flour until it resembles small peas.
  2. In a small bowl, combine the buttermilk, onion, egg, and sun-dried tomatoes. Stir this mixture into the flour until just incorporated. Transfer dough onto a well-floured surface and knead 2 or 3 times.
  3. Pat dough into a seven-inch square about ¾ inch thick. I did this right on my silicon mat on which I was going to bake the biscuits. I used a 2-inch biscuit cutter (translation: a small glass) to cut into 16 round biscuits. Scraps were gently pressed back together and re-cut. (Don't handle the dough too much or the biscuits will toughen.) Place biscuits at least an inch apart.
  4. Reduce oven temperature to 375 degrees F and bake on center rack for 15-17 minutes. Serve warm with butter. I also envision a savory balsamic onion jam would be extra impressive, if served using a tiny spoon.
Notes
*Cold butter = good biscuits. Why? The small pea-sized bits of butter layered in the flour give the biscuits a light, flaky texture. If you mix too much, these layers don't form. ** Make sure you chop the sun-dried tomatoes finely. Otherwise, large pieces of the tomato make it difficult to make cleanly cut biscuits with the biscuit cutter. Making your own buttermilk: For every 1 cup of milk, use 1 tablespoon of white vinegar. (Put your vinegar into a measuring cup, then add the milk to make one cup.) Mix together and allow to sit briefly at room temperature to curdle the milk. That's it. Whole milk works best, but 2% was fine for this biscuit recipe for me.
Recipe by story of a kitchen at https://www.storyofakitchen.com/bread-recipes/sun-dried-tomato-biscuits/