The biscuit texture was really nice. Can't say i liked the basil in it though. It was way too strong for ME. Well, i guess you try everything at least once!
I substituted the basil for 1 tsp. of ground black pepper (wanted to make the Pepper Parmesan Biscuits but didn't have buttermilk) and it was so delicious. Looking forward to trying it with basil.
I forgot to add the Parmesan, measured 2/3 cups purple basil not chopped before chopping it, but it still came out pretty good....just a tad salty, will put less next time. Otherwise, well worth making again! :o)
Excellent, tender biscuit. Prepped the basil and cheese earlier in the day, combined, and chilled in the fridge. Same with the butter, cut into bits and put back in the fridge to re-harden. Oterhwise made to recipe. When I took them out of the oven, brushed the tops with probably less than 1tsp of melted butter, made a lovely finish.
I made this just as the recipe called for, except that I didn't have purple basil -- used the standard sweet Italian basil. The biscuits were very light and flavorful, and paired well with grilled chicken and a green salad. We served Berry Peach Cobbler with Sugared Almonds for dessert, and everyone was very full after the meal, and also very complimentary.
I prepared this recipe exactly as recipe states. It is outstanding! The texture of the biscuit is fine and flaky. The purple basil was straight from my garden creating a fresh and flavorful biscuit. Butter needs to be very cold and do not overwork the dough. Served biscuits with Sesame Ginger marinated Salmon filet on a cedar plank and roasted asparagus. Mmmm!!