Herbed Sun Dried Tomato and Bacon Biscuits with Lemon Pesto Compound Butter
With the savory flavors of three Italian cheeses, these tender biscuits are sure to please any dinner guest. Enjoy each bite of these flaky biscuits that are lightly crisp on the outside and full of fresh flavors of sun dried tomatoes, chives, and bacon on the inside. Perfect to be served alongside a creamy soup in cool autumn evenings or enjoyed simply with the fresh lemon and basil infused compound butter.
Total Cook Time: 45 minutes
Bella Products Used:
- 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
Make the compound butter by placing all of the ingredients into a bowl. Using a fork, mix ingredients together until combined. Place the butter into the center of a piece of plastic wrap. Use the plastic wrap to form the butter into a log. Twist the ends and tuck under the butter. Refrigerate for 30-60 minutes.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
Place the flour, baking powder, garlic salt, black pepper, cream cheese, and butter into a food processor. Pulse several times to combine ingredients. Pulse until the ingredients have the appearance of small peas.
Add in the bacon, chives, rosemary, basil, cheese, and sun dried tomatoes. Pulse 5 times. Add in 1/4 cup of heavy whipping cream and pulse several times until the dough just comes together. Do not over mix. The dough should not be a smooth cohesive round of dough. The dough should come together in pieces.
Sprinkle 1 tablespoon of flour onto a flat work surface. Turn out the dough and knead 5-6 times and form the dough into a 1" high disc. You should be able to see pieces of butter in the dough.
Using a 2.5" biscuit cutter, cut out 6 rounds. Place the biscuits 2" apart. Brush the tops with cream. Bake for 25 minutes. Remove from the oven and allow to sit for 5 minutes before serving. Serve with compound butter.