Serves a Crowd

Parmesan-Basil Tea Biscuits with Roasted Garlic and Sun-Dried Tomato Butter

July  9, 2010
2 Ratings
  • Serves approx. 19 biscuits
Author Notes

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

What You'll Need
  • Parmesan-Basil Tea Biscuits
  • 2 cups self-rising flour
  • 1/4 cup Spectrum Organic Vegetable Shortening
  • 1/2 cup lightly packed fresh basil leaves, very finely chopped
  • 2 tablespoons chopped pine nuts, toasted
  • 1/4 cup shredded Parmigiano-Reggiano
  • 3/4 cup plus 1 tablespoons buttermilk
  • all-purpose flour, for dusting
  • Roasted Garlic and Sun-Dried Tomato Butter
  • 1/2 cup butter, softened
  • 2 tablespoons very finely minced oil-packed sundried tomato
  • 2 small cloves of roasted garlic (from one bulb of roasted garlic; reserve remaining garlic for other use)
  1. 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.
  2. 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.
  3. 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.
  4. While biscuits are baking, in a small bowl combine butter and next two ingredients, mixing well.

See what other Food52ers are saying.

  • Happyolks
  • theicp
  • dymnyno
  • mrslarkin
  • katiebakes

10 Reviews

Happyolks July 13, 2010
mmmm. these look heavenly! do you think I could sub olive oil for the shortening?
katiebakes July 14, 2010
You are right- these are heavenly! I prayed and asked the Lord for a basil recipe and this is what He gave me! If you substituted olive-oil these would have a totally different taste and texture. Based on my bread baking experiences I wouldn't recommend it, but if you use organic shortening it is non-hydrogenated.
theicp July 12, 2010
These would also be great as shortbread biscuits to go along with a little cheese and fruit! Love it.
katiebakes July 12, 2010
I think you are quite right.
dymnyno July 11, 2010
These look delicious!!
katiebakes July 12, 2010
And they certainly are!
AnnaRosa July 10, 2010
I love these biscuits! They turned out beautiful and the butter is a perfect match with the sweet basil taste of the biscuits. Would definitely make again and recommend. Yummy!!
katiebakes July 10, 2010
I am so glad you liked them!
mrslarkin July 10, 2010
This I love! I think butter would work well, too.
katiebakes July 10, 2010
I think you're right about the butter. I just love sun-dried tomatoes!