Asiago Sun-Dried Tomato Biscuits are fluffy, flaky, and crazy delicious! Try them spread with homemade whipped basil butter and get ready to brunch it up!

My friends have a knack for reporting back to me after a particularly yummy restaurant meal and then insisting I recreate it for them, having only their drool-worthy description to go on.

It’s my favorite type of challenge!

So when my favorite West coaster requested sun dried tomato biscuits, I happily obliged.

Maria wanted fluffy, flaky biscuits flecked with sun-dried tomatoes, asiago cheese and slathered in basil garlic butter. Um, hello most amazing combination ever! I rushed out to the store and picked up a giant package of sun-dried tomatoes and, since their basil looked a little sad, a tube of chopped basil.. paste? I don’t even know what to call the stuff! It was very pesto-esque. Groceries in hand, I promptly flung myself into the kitchen.

Asiago Sun-dried Tomato Biscuits with Whipped Basil Butter

The smell from the oven was nothing short of heavenly. I barely got them onto the cooling rack before I scooped up a molten hot biscuit and took my first glorious bite. “Nailed it!” I thought, as I went in for another chomp. I sent copies of the recipe along to both Meghan and Maria and awaited their feedback.

As I’m sure you already know, they LOVED them!

I could ramble more on the entire ordeal but pshhh… it’s recipe time, yo!

5 from 5 votes Print Asiago Sun-dried Tomato Biscuits with Whipped Basil Butter These easy cheesy biscuits are fluffy, flaky, and totally delicious! Prep Time 15 minutes Cook Time 14 minutes Total Time 29 minutes Servings 8 biscuits Calories 291 kcal Author Jenn Laughlin - Peas and Crayons Ingredients 2.5 cups all purpose flour

1.5 TBSP baking powder

1/2 tsp garlic powder

1/2 tsp salt

1 tsp sugar

1 tsp dried basil

6 TBSP unsalted butter

1.5 cups milk or buttermilk

1/4 cup chopped sun-dried tomato (oil-packed + drained)

3/4 cup asiago cheese (packed) WHIPPED BASIL BUTTER 1/4 cup salted butter softened

1/2 tsp basil paste pesto, or chopped fresh basil

1 clove fresh garlic minced and microwaved in 1 tsp olive oil

pinch of salt Instructions Pre-heat oven to 425 degrees F. Grate cheese and set aside. Combine flour, baking powder, basil, sugar and salt. Next grate cold butter over the flour mixture or cut it in using a pastry cutter, whichever you prefer. Add milk and sun-dried tomato and mix with a fork until incorporated. Once the liquid is incorporated into the biscuit dough, you should be left with super sticky dough. Add the cheese and knead the dough a few times in the bowl and then move to a floured cutting board or working surface. Knead the dough a few more times (not a lot, maybe 10 kneads total counting what you did in the bowl) and flatten. Cut out 8 fairly-thick biscuits or 10 shorter biscuits from the dough. No biscuit cutter? No problem! These work as drop biscuits too! Bake on the center rack on a baking sheet lined with a sheet of parchment paper or a silicone baking mat at 425 F for approx 14 minutes. FOR THE BASIL BUTTER: First allow your butter to soften. Mince/smash one clove of garlic and microwave it in olive oil (enough to cover garlic) for 30 seconds or so on 50% power to help infuse the evoo withthe garlic and amp the flavahhh. You can also simply saute it in a pan, whichever you prefer! Add the garlic and basil to your butter and whip using a hand mixer or a food processor, or even a good old whisk. (I used a hand mixer to incorporate a ton of air into the butter for super-fluffy results) All that's left to do is whip it and whip it good! Slather on your biscuits and store in an airtight container in the fridge. Recipe Notes Biscuit nutrition facts below are an estimate provided by an online nutrition calculator; adjust as needed. Nutrition Facts Asiago Sun-dried Tomato Biscuits with Whipped Basil Butter Amount Per Serving Calories 291 Calories from Fat 108 % Daily Value* Fat 12g 18% Saturated Fat 7g 44% Cholesterol 32mg 11% Sodium 328mg 14% Potassium 457mg 13% Carbohydrates 35g 12% Fiber 1g 4% Sugar 4g 4% Protein 9g 18% Vitamin A 415IU 8% Vitamin C 1.3mg 2% Calcium 276mg 28% Iron 2.5mg 14% * Percent Daily Values are based on a 2000 calorie diet.

Whatever you do, don’t skimp on the basil buttah. It’s magical.

In fact, if you’re anything like Meghan and I, you may need an extra batch of garlicky basil butter to spread on everything in sight.

I hope you love these Asiago Sun-dried Tomato Biscuits!

