This recipe was inspired by the abundance of basil growing in the backyard and my love for sun-dried tomatoes. This original recipe was an instant hit with everyone who has tasted them. Be sure to use organic vegetable shortening, which is far healthier than the alternative and performs just as well. —katiebakes
approx. 19 biscuits
Parmesan-Basil Tea Biscuits
Spectrum Organic Vegetable Shortening
lightly packed fresh basil leaves, very finely chopped
chopped pine nuts, toasted
3/4 cup plus 1 tablespoons
all-purpose flour, for dusting
Roasted Garlic and Sun-Dried Tomato Butter
very finely minced oil-packed sundried tomato
small cloves of roasted garlic (from one bulb of roasted garlic; reserve remaining garlic for other use)
In a large bowl, combine self-rising flour and organic vegetable shortening; work with a pastry cutter or strong fork until mixture resembles coarse meal. Add next three ingredients, one at a time, stirring well after each addition. Add buttermilk, stirring until all ingredients are just moistened.
Turn dough onto surface lightly dusted with all-purpose flour (this will keep the exterior of the biscuits from getting tough or bitter). Knead lightly (fold over and press out with hands) until dough is smooth, being careful not to overwork; pat out to 1/2-inch thickness. Using a 2-inch biscuit cutter, make as many cuts as possible before having to reform to another 1/2-inch thickness. Continue in this manner until all dough is used. Place biscuits, sides touching, on ungreased baking sheet lined with parchment paper.
Bake at 425 for 12 to 15 minutes, or until tops are lightly browned. Remove from pan and place on cooling rack. Serve warm with Roasted Garlic and Sun-Dried Tomato Butter.
While biscuits are baking, in a small bowl combine butter and next two ingredients, mixing well.