I got a request for horderves or hors d'oeuvres or however you spell those. So I took the opportunity to bake mini biscuits. I used a recipe from Baking Bites and scooped the dough out with a small cookie scoop.
These biscuits are dressed up with sun-dried tomatoes and feta cheese, flavors I like to use at any opportunity. They work very well with the buttery biscuit and give it a bolder taste.
The biscuits turned out soft and tender, like a perfect biscuit. They'd make a perfect appetizer or side dish. Also, you can use the dough to make larger biscuits. Just form larger mounds or roll the dough out and cut out circles. They look a bit like cookies because of their size and shape, but I still don't get why some people call cookies "biscuits".
First, whisk together the dry ingredients.
Cut in the butter with your fingers or a pastry blender. The butter pieces should be pea sized so that when they bake and evaporate, they make air pockets.
Stir in half the buttermilk.
Then stir in the rest of the milk, the chopped sun-dried tomatoes, and the feta cheese. Don't over mix.
Scoop onto a baking sheet and bake.
Cool and enjoy!
Sun Dried Tomato Biscuits with Feta Cheese
makes about 24 mini biscuits
from Baking Bites
2 1/2 cups all purpose flour
2 tsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp dried dill
1/2 cup butter, chilled and cut into pieces
1 1/4 cups buttermilk
1/3 cup sun dried tomatoes packed in olive oil, chopped
1/3 cup feta cheese, chopped
- Preheat oven to 450F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and dill. Cut in butter with a pastry cutter or your fingertips until the butter is in pea-sized clumps.
- Stir in 1/2 cup buttermilk to moisten dough, then stir in sun dried tomatoes, feta cheese and remaining buttermilk. Mix until the dough comes together.
- Scoop onto a baking sheet, about 1 inch apart.
- Bake for 15 minutes, or until the biscuits are golden brown.
- Cool on a wire rack before serving.