Tomato-Basil Biscuits
The basil keeps coming, even while I'm working in the kitchen freezing corn with my new toy (I'll post on that soon) and making apple butter with my other new toy (that post is also in the works), but as soon as I'm done with all of this other bounty, I'll bake a batch of tomato-basil biscuits, maybe even freeze a few, though I haven't tried that yet. For sure we'll eat a batch warm with real butter.
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Tomato-Basil Biscuits
1 cup unbleached flour
pinch of sugar
pinch of salt
2 teaspoons baking powder
4 tablespoons cold butter, in small pieces
1/4 cup half and half
2 ripe tomatoes, coarsely chopped
1/3 cup fresh basil, chopped
Preheat oven to 425 degrees F. In a large bowl, sift flour, sugar, salt, baking powder together. Cut butter in with two knives until the mixture resembles coarse crumbs. Add the milk and the tomatoes and stir. Work in basil and mix thoroughly.
Transfer the dough to a lightly-floured surface and knead lightly for about 30 seconds. Pat out the dough to about an inch thick and cut into rounds or squares, about 2 inches around. Arrange one inch apart on a baking sheet. Bake until puffed and golden, about 15 minutes. Cool and serve with real butter.
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Tomato-Basil Biscuits
1 cup unbleached flour
pinch of sugar
pinch of salt
2 teaspoons baking powder
4 tablespoons cold butter, in small pieces
1/4 cup half and half
2 ripe tomatoes, coarsely chopped
1/3 cup fresh basil, chopped
Preheat oven to 425 degrees F. In a large bowl, sift flour, sugar, salt, baking powder together. Cut butter in with two knives until the mixture resembles coarse crumbs. Add the milk and the tomatoes and stir. Work in basil and mix thoroughly.
Transfer the dough to a lightly-floured surface and knead lightly for about 30 seconds. Pat out the dough to about an inch thick and cut into rounds or squares, about 2 inches around. Arrange one inch apart on a baking sheet. Bake until puffed and golden, about 15 minutes. Cool and serve with real butter.
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