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Recipes
Spicy-Sweet Caprese Biscuits
12 servings
60 minutes total

Ingredients

  • Nonstick coconut oil spray
  • 2 cups self-rising flour
  • 2 tablespoons sugar
  • 1 ½ teaspoons fine sea salt, divided
  • 5 tablespoons shortening
  • ⅔ cup heavy whipping cream
  • 1 cup buttermilk
  • 1 cup all-purpose flour, for dusting
  • 2 tablespoons unsalted butter, melted
  • ¾ cup sun-dried tomato spread
  • 12 oz sliced fresh mozzarella cheese
  • ¼ cup basil leaves, thinly sliced
  • 1 teaspoon pepper
  • 2 oz hot honey
  • 4 oz fig balsamic vinegar
  • 4 oz extra-virgin olive oil

Steps

    1. Preheat oven to 425°F. Coat 9-inch cake pan with spray. Combine in large mixing bowl: self-rising flour, sugar, and ½ teaspoon salt until blended. Add shortening to flour mixture, using two forks, and mix well until pea-size crumbs form. Stir in cream and buttermilk until just blended.
    2. Add all-purpose flour to shallow dish. Evenly scoop and roll dough into 12 (2-inch) dough balls; dredge each ball in flour and flatten slightly on floured work surface. Arrange each round in prepared pan in single layer. Bake 20–22 minutes, until lightly browned. Remove from oven and brush tops with melted butter. Invert pan and transfer biscuits to wire rack; cool before separating.
    3. To serve, split biscuits in half lengthwise, and spread ½ tablespoon tomato spread on each half. Top bottom halves of biscuits with 1 slice mozzarella, and basil. Season with remaining 1 teaspoon salt, and pepper. Drizzle honey, vinegar, and olive oil over biscuits; top with biscuit top and serve.

Amount per 1⁄12 recipe serving: Calories 420, Total Fat 26g, Sat Fat 9g, Trans Fat 0g, Chol 30mg, Sodium 780mg, Total Carb 35g, Fiber 1g, Sugars 10g, Protein 9g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 30%