Campari® Tomato Cheddar Biscuits
4Campari® Tomato Cheddar BiscuitsServes 4
1515 Mins 45 Mins 60 Mins
- 2 ½ cups all-purpose flour
- 1 Tbsp. baking powder
- ½ tsp. baking soda
- ½ tsp. sugar
- 1 tsp. Kosher salt
- 1 Tbsp. fresh chives, chopped, plus more for garnish
- ½ cup unsalted butter, cubed and very cold
- ¾ cup Organic Campari® Tomatoes, chopped and strained of excess liquid
- ¾ cup shredded cheddar cheese
- 1 cup buttermilk, cold
- ¼ cup unsalted butter, melted
- Preheat the oven to 425°F.
- Pulse together in a food processor 2 ¼ cups all-purpose flour, baking powder, baking soda, sugar, and salt.
- Add chilled butter cubes to the bowl and pulse into flour until they become small pea-sized bits.
- Transfer to a large bowl and stir in the Campari® Tomatoes, cheddar cheese and buttermilk until just combined.
- Lightly flour the working surface with the remaining all-purpose flour. Lay the dough out and pat into 1” thick rectangles. Cut the dough into four pieces and stack on top of each other. Flatten again gently before patting dough back into a 1” thick rectangle.
- Use a 3” biscuit cutter or the rim of a drinking glass to cut out biscuits. You should have about 8 biscuits. Transfer to a parchment-lined baking sheet, spaced 2” apart, and freeze for 10 minutes or refrigerate until ready to bake.
- Bake biscuits until the tops are golden brown, about 18-22 minutes.
- Brush biscuits with melted butter and garnish with chives.
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