Directions
Weekend breakfasts can be a real struggle to figure out. Most of the time we just end up frying up some eggs; these biscuits make for a great addition and tastier substitute to good old toasted bread.
This is a freeze friendly recipe, if you don’t have the time or patience to whip these up in the morning just pull some out of the freezer and heat them up for breakfast!
The sundried tomatoes and chives go so great together, and give the biscuits an almost smokey and sweet flavour.
They taste great on their own as a side dish, or as sandwiches with eggs, bacon, sausages or gravy.
Steps
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1
Done
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Preheat oven to 400 F. |
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2
Done
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Shred cold butter, and add to dry mixture. and blend together until mixture turns into a coarse meal. |
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3
Done
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Add sundried tomato, chives and shredded cheese and mix. Then pour milk, half a cup at a time and mix well. |
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4
Done
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Form palm sized biscuits and place on baking tray. Place in oven and bake for 12 - 15 minutes. |
