Photo: Becky Luigart-Stayner; Styling: Jan Gautro
12 biscuits (serving size: 1 biscuit)

Chopped purple basil flecks these biscuits with color. Standard sweet Italian basil would do, as well. For tender biscuits, stop cutting the butter into the dough when the mixture has pea-size nuggets.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in basil and cheese. Combine milk and egg in a small bowl, stirring with a whisk. Add milk mixture to flour mixture; stir just until moist. Turn dough out onto a floured surface; pat to 1-inch-thick circle. Cut with a 2-inch biscuit cutter into 12 biscuits. Place biscuits on a baking sheet coated with cooking spray. Bake at 425° for 15 minutes. Remove from oven, and cool.

Ratings & Reviews

DanaSprunger87's Review

January 22, 2012

EvilCookieFairy's Review

February 07, 2011
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!

aetcas's Review

November 21, 2010
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.

JacquelineT's Review

June 07, 2010
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)

carolfitz's Review

September 22, 2009
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.

ConniePhx's Review

September 01, 2009
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.

threesailors's Review

July 22, 2009
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!!