Friday, March 12, 2010

Fairholme's Mediterranean Biscuits

Lately I've been thinking a lot about comfort foods. Warm, satisfying, homemade meals that fill the belly and make you feel good. For cooks of any level and food lovers everywhere, it's one of the best things out there. And for me, homemade scones, biscuits or bread is one of these things. I'll make a batch of homemade biscuits for the simple enjoyment of that first one, warm out of the oven, with a spread of butter.

Fairholme Manor is a local bed and breakfast in Victoria and in 2007 owner Sylvia Main published a beautiful cookbook. From cover to cover, Fabulous Fairholme, breakfasts and brunches is full of exceptional brunch recipes and beautiful pictures. One of my favorites is Sylvia's recipe for homemade biscuits with sun dried tomatoes and basil, feta cheese and green onions. Can you smell the comforting aromas of freshly baked bread yet? I know I can.

Mediterranean Biscuits (Makes 10-12 biscuits)

2 cups all-purpose flower
2 tablespoons baking powder
1 tablespoons white sugar
2 tablespoons basil or green onions, chopped
6 tablespoons butter, cold
3/4 cup feta cheese, crumbled
3 tablespoons sun dried tomatoes, chopped
1 egg, lightly beaten
3/4 cup light cream
olive oil
sea salt

Preheat oven to 400 degrees.

Using a food processor, add flour, baking powder, sugar and basil or green onions and pulse a few times to mix the ingredients together. Cut the butter into 1 inch cubes and add to the processor. Pulse until the mixture is course.

Then, add feta cheese, sun dried tomatoes, lightly beaten egg and cream and pulse a few times to mix the ingredients together. Be careful not to over mix.

On a lightly floured surface, roll the dough into a log about 10-12 inches long and 2 inches wide. Cut into 10 to 12 pieces, depending on desired size and shape. Put onto a lightly oiled baking sheet. Brush the tops with a little olive oil and sea salt. Bake for 15-20 minutes or until lightly golden. Enjoy.

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