It is very gratifying when our Social Club members share their creations with us.
This recipe is a genius idea from one of our Club members. She used our tapenades to create biscuits as a last-minute contribution to an impromptu potluck.We are not exactly in potluck mode at the moment but the biscuits are buttermilk style drop biscuits, so there is no rolling or cutting involved. They are seriously delicious and seriously easy.Makes 12 Biscuits
2-¼ cups all purpose flour2-½ teaspoons baking powder2 teaspoons sugar¾ teaspoon baking soda½ teaspoon salt2 cloves garlic, minced1-½ teaspoons fresh basil, chopped6 tablespoons cold butter, cubed¾ cupMcEvoy Ranch Artichoke Lemon Bruschetta½ cupMcEvoy Ranch Cherry Pepper Bruschetta½ cup feta cheese, crumbled1 cup buttermilk2 tablespoons melted butter for brushing tops of biscuits
Preheat oven to 450 F.Line baking sheet with parchment or Silpat.Whisk together flour, baking powder, sugar, baking soda and salt.Stir in garlic and basil.Mix in cold butter with fingertips until the mixture resembles coarse meal.Add artichoke bruschetta, cherry pepper bruschetta, and feta and stir gently.Add buttermilk and stir until just combinedScoop approximately 4 tablespoon-sized rounds onto the prepared sheet.Brush with melted butter.Bake approximately 15 minutes until browned.A Note: The difference between baking powder and baking soda can be confusing. Baking soda is one ingredient, sodium bicarbonate. It reacts with acid; buttermilk, yogurt, vinegar, etc. and produces carbon dioxide. The carbon dioxide bubbles make the dough rise and the rise happens all at once. Baking powder has additional ingredients and creates carbon dioxide at different stages. It contains sodium bicarbonate and two additional acids. One that reacts when it gets wet and one that reacts when it gets hot. That action creates the ability to rise batter over a longer period of time making lots of bubbles and yielding a fluffier cake, muffin, or biscuit.Another Note: If you don’t have buttermilk, put one tablespoon of white vinegar or 1 tablespoon of lemon juice into a cup measure and add milk to make a full cup. (This works with non-dairy milks, as well.) Stir and let sit for 5 minutes. You can also use plain yogurt thinned with a little milk or water.