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!