It is very gratifying when our McEvoy Ranch Social Club members share their creations with us. This title represents a genius idea from one of our Club members. Sue Ann used our McEvoy Ranch Tapenades to create biscuits as a last minute contribution to an impromptu potluck.
As previously stated, I am not a baking ace and I’m always mighty impressed with baking prowess. Sue Ann found the inspiration for these biscuits in a blog named Two Peas and Their Pod. No surprise, it is written by a mom with a young family of two adorable peas named Caleb and Maxwell.
The biscuits are buttermilk style drop biscuits, so there is no rolling or cutting involved. They are seriously delicious and seriously easy. Thank you Sue Ann!
Here is the recipe with some notes regarding the substitutions:
Artichoke, Red Pepper and Feta Biscuits
Makes 12 Biscuits
2-¼ cups all purpose flour
2-½ teaspoons baking powder
2 teaspoons sugar
¾ teaspoon baking soda
½ teaspoon salt
2 cloves garlic, minced
1-½ teaspoons fresh basil, chopped
6 tablespoons cold butter, cubed
¾ cup chopped artichokes * I substituted McEvoy Ranch Lemon Artichoke Bruschetta
½ cup diced roasted peppers *I substituted McEvoy Ranch Cherry Pepper Bruschetta
½ cup feta cheese, crumbled
1 cup buttermilk
2 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 artichokes, peppers and feta and stir gently.
Add buttermilk and stir until just combined
Scoop approximately 4 tablespoon sized rounds onto the prepared sheet.
Brush with melted butter.
Bake approximately 15 minutes until browned.
These are the dry ingredients whisked together
Other ingredients with McEvoy Bruschetta
Ingredients with buttermilk and cut up butter
Butter cut into dry ingredients
Biscuits before baking
Biscuits after baking
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 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.