Herbed Sun Dried Tomato and Bacon Biscuits with Lemon Pesto Compound Butter
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bellasunluci.com.
Cooking tools:
- Food processor
- Cookie cutter
- Microplane
- Pastry brush
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Parchment paper
- Plastic wrap
- Mixing bowl
- Fork
- Measuring cup
- Measuring spoon
- Refrigerator
Ingredients
- 8 tbsp salted, butter, softened at room temperature
- 1 tbsp prepared basil pesto
- 1 tbsp finely chopped Bella Sun Luci Italian Julienne Sundried Tomatoes, drained
- 1 tsp fresh lemon zest
- 1 garlic clove, very finely minced
- 1 tsp chives, snipped
- 1 ½ c all purpose unbleached flour
- 2 tsp baking powder
- ¼ tsp garlic salt
- ⅛ tsp ground black pepper
- 4 oz cream cheese, cold and cubed
- 8 tbsp salted butter (1 stick), cold and cubed
- ½ c crumbled bacon, cooked
- 1 tbsp chives, snipped
- 1 tsp fresh rosemary, finely chopped
- ¼ c fresh basil, finely chopped
- ½ c shredded Italian mixed cheese, non-refrigerated type (Asiago, Romano, Parmesan mix)
- ½ c Bella Sun Luci Julienne Cut Sun Dried Tomatoes (Chef Richie recommends dry pack)
- ¼ c heavy whipping cream, plus more for brushing tops of biscuits
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