by katiebakes
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katiebakes's Notes:
Expand2 cups self-rising flour Ask a question about this ingredient
1/4 cup Spectrum Organic Vegetable Shortening Ask a question about this ingredient
1/2 cup lightly packed fresh basil leaves, very finely chopped Ask a question about this ingredient
2 tablespoons chopped pine nuts, toasted Ask a question about this ingredient
1/4 cup shredded Parmigiano-Reggiano Ask a question about this ingredient
3/4 cup plus 1 tablespoons buttermilk Ask a question about this ingredient
all-purpose flour, for dusting Ask a question about this ingredient
1/2 cup butter, softened Ask a question about this ingredient
2 tablespoons very finely minced oil-packed sundried tomato Ask a question about this ingredient
2 small cloves of roasted garlic (from one bulb of roasted garlic; reserve remaining garlic for other use) Ask a question about this ingredient
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.
Ask a question about this stepTurn 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.
Ask a question about this stepBake 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.
Ask a question about this stepWhile biscuits are baking, in a small bowl combine butter and next two ingredients, mixing well.
Ask a question about this stepYou 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.
These would also be great as shortbread biscuits to go along with a little cheese and fruit! Love it.
I think you are quite right.
And they certainly are!
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!!
I am so glad you liked them!
I think you're right about the butter. I just love sun-dried tomatoes!
mmmm. these look heavenly! do you think I could sub olive oil for the shortening?