Now that we have our Aero Garden and its fully mature I have to find ways to use an abundance of fresh herbs. I know its such a horrible problem to have. So I figured I could try out some new combinations for some biscuits. So I tried out a sundried tomato basil biscuit and a cilantro spice biscuit. I split the biscuit recipe in half and mixed in the add ins. This biscuit recipe I have changed up in alot of ways. It is really simple to change and adapt and gives you a good feeling to have something baked with in 20 minutes. So I will be enjoying these this afternoon. I think they would be a good addition to a brunch menu or appetizer party with some turkey and mozzarella cheese as a little sandwich.
2 ½ cups of flour
4 teaspoons of baking powder
½ teaspoon of salt
2/3 cup of cold unsalted butter cubed
1 ¼ cups of heavy cream
For Sundried Tomato Basil - add in 1/3 cup of basil (chopped), 6 sundried tomatoes (diced), 1/2 cup of parmesan cheese (grated)
For Cilantro Spice - add in 1/3 cup of cilantro (chopped), 1 teaspoon chili powder, 1 teaspoon cumin
Preheat oven to 400 degrees. In a mixing bowl combine flour, baking powder and salt. Add in the desired optional ingredients. Cut butter into the mixture until the mixture resembles coarse crumbs. Add cream until just combined. Dough can be dropped on to a parchment lined baking sheet or patted out and cut into biscuits. Bake 12-15 minutes or until golden brown. We liked the Sundried tomato ones better but I think the cilantro ones would be good as a breakfast sandwich biscuit.