Basil and Cheddar Biscuits

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Basil and Cheddar Biscuits

 

The tomato paste in this dough results in biscuits that are tinged

orange-pink and flecked with green. The flavor is a winning

combination ñ tomatoes, basil, cheddar, and a hint of garlic-rich

and savory. No butter needed! If you want to make these during cold

weather and you have no fresh basil, use about 1 1/2 tablespoons of

dried basil. Crumble the dried leaves into the milk. These biscuits

wonít have the same perfume and taste as the ones prepared with

fresh basil, but they are still quite nice.

 

2 cups less 2 tablespoons unbleached flour

1/2 cup whole wheat flour

1 cup whole milk

2 Tbsp. tomato paste

2/3 cup finely grated sharp cheddar cheese

1/2 tsp. salt

2 tsp. baking powder

6 Tbsp. unsalted butter

1 large clove garlic

1/2 cup finely minced basil

 

Preheat the oven to 400° F. Combine the flours, salt, and baking

powder in a large bowl and blend thoroughly; cut in the butter until

the mixture resembles a coarse meal.

 

In a small bowl, combine the milk with the tomato paste, blending

well. Press the garlic through a garlic press into the milk and

stir. Add the liquid to the dry ingredients along with the cheese

and basil, and stir to form soft dough.

 

Turn the dough onto a floured pastry marble or board, knead gently

until it just comes together, and roll out to 1/2 thickness. Cut the

dough into 1 1/2 to 2 inch racks to cool slightly before serving.

The biscuits are best-served warm and right after baking. If you

want to prepare them in advance, cool them completely and store them

in an airtight container. Wrap them in foil and gently reheat in

325° oven for 10 to 15 minutes. Makes about 2 dozen biscuits.