When my husband brought home to the CSA box this week, I pulled out the first basil of the season and buried my nose in it like it was a bouquet of lilacs or something. It was divine. Basil is back, and not a moment too soon. I’m ready for summer vegetables to come rolling in.
Oh, yeah….that’s a good way to kick off the season. These biscuits were just an ideal after looking at the other things I had in the cabinet. Feel free to substitute herbs as you have them. I would recommend sticking to fresh herbs, though. In a pinch, a few teaspoons of dry might work, but you definitely won’t get the seasonal punch that the fresh basil gives.
1/4 c sun dried tomatoes
1/4 c minced fresh basil
2 c all-purpose flour
1 T baking powder
1 t salt
1/4 t black pepper
1/3 c shortening
2/3 c milk
Preheat the oven to 425 degrees.
Place the tomatoes in a small saucepan. Cover them with just enough water to submerge them. Over medium high heat, bring the water to a boil and cook for about 5 minutes, or until the tomatoes begin to plump up. Drain and chop into a fine mince.
In a bowl, combine the minced basil, flour, baking powder, salt, and pepper. Stir together with a fork until combined. With a pastry cutter or your fingers, cut in the shortening until the mixture resembles coarse crumbs. Stir in the milk until the mixture just comes together. Turn the dough out onto a floured surface. Gently pat the dough into a round about 3/4 of an inch thick. Cut the dough into biscuits using a round cutter, and arrange the biscuits on a greased cookie sheet with their sides touching. Bake for 17-20 minutes, or until they turn golden brown and delicious. Enjoy hot!