Description
This recipe upgrades the classic cheddar bay biscuit with a sun-dried tomato and basil pesto swirl, creating a showstopping side dish. The combination of savory cheese and bright pesto makes this quick meal feel special and pairs well with a variety of dinners.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon fine sea salt
- 1/2 cup cold unsalted butter, cut into cubes
- 1.5 cups sharp cheddar cheese, grated
- 1 cup cold whole milk
- 1/2 cup oil-packed sun-dried tomatoes, drained (reserve 1 tablespoon oil)
- 1 cup fresh basil leaves, packed
- 2 cloves garlic, minced
- 1/4 cup pine nuts
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon red pepper flakes, optional
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
Instructions
- Prep Your Workspace: Preheat oven to 400°F (200°C) with a rack in the center. Line a large baking sheet with parchment paper.
- Make the Pesto Swirl: In a food processor, combine the drained sun-dried tomatoes, basil leaves, minced garlic, pine nuts, reserved tomato oil, extra virgin olive oil, red pepper flakes (if using), and a pinch of salt. Process until a coarse paste forms; set aside for assembly and finishing butter.
- Mix Dry Ingredients: Whisk together the flour, baking powder, sugar, and fine sea salt in a large mixing bowl.
- Cut in Cold Butter: Add the cold butter cubes to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces remaining.
- Add Cheese and Milk: Stir in the grated sharp cheddar cheese until distributed. Pour in the cold whole milk and mix gently with a spatula until just combined. The dough should be shaggy and slightly sticky; avoid overmixing.
- Create Pesto Ribbons: Turn the dough onto a lightly floured surface and pat it into a rough rectangle about 1 inch (2.5 cm) thick. Spread about 2 tablespoons of the prepared pesto over half of the dough. Fold the other half over the pesto, then gently pat and fold once or twice more to create ribbons without fully incorporating the pesto.
- Cut Out Biscuits: Use a 2.5-inch (6 cm) round biscuit cutter to cut out biscuits, pressing straight down without twisting. Place them 1 inch (2.5 cm) apart on the prepared baking sheet.
- Bake Biscuits: Bake for 15–18 minutes, or until the biscuits are golden brown on top and cooked through.
- Prepare Finishing Butter: While biscuits bake, melt the 1/4 cup unsalted butter in a small bowl. Stir in the garlic powder, dried parsley, and an additional 1 tablespoon of the prepared pesto; keep warm.
- Finish and Serve: Immediately brush the tops of the hot biscuits generously with the warm finishing butter as soon as they come out of the oven. Serve warm.
Notes
Keep your butter and milk very cold until use to ensure a flaky texture. To avoid tough biscuits, do not overmix the dough during the folding process. For make-ahead preparation, freeze cut biscuits on the baking sheet until solid, then store in an airtight container for up to 1 month and bake from frozen (adding 5-10 minutes to bake time).
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 275 kcal
- Sugar: 0.5 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 6 mg
Keywords: biscuits, red lobster, cheddar bay, pesto, sun-dried tomato, side dish, bread, quick meal