Name: Sun-Dried Tomato, Garlic, and Za'atar Biscuits
Total time: 45 min
Ingredients: 3 cups (15 ounces/425 grams) all-purpose flour; 1 tablespoon baking powder; ¼ teaspoon baking soda; 2 teaspoons sugar; 1¼ teaspoons table salt; ½ teaspoon pepper; 2 cups heavy cream; 3 garlic cloves , minced; 1 cup oil-packed sun-dried tomatoes , rinsed, patted dry, and chopped fine, plus 4 teaspoons sun-dried tomato oil; 3 teaspoons za'atar

Why This Recipe Works

They're also a dream to eat. Fluffy, tender, and savory with umami-packed sun-dried tomatoes, pungent garlic, and earthy za’atar, they are just as at home on the brunch table alongside eggs as they are at dinner with a soup or stew. Their ease of preparation comes from an innovative technique that upends the traditional method for cream biscuits. Instead of adding cold liquid to the dry ingredients, you'll heat the cream first. The warm liquid makes the dough soft enough to be droppable, and using heavy cream ensures that you're adding just the right amount of both moisture and fat to create a tall, fluffy biscuit.

Before You Begin

Another advantage of heating the cream: You can infuse it with flavor, as we do by adding a few cloves of minced garlic to the cream before microwaving it. Brushing a bit of the sun-dried tomato oil on the biscuits before generously sprinkling them with za’atar reinforces the tomato flavor and also helps with browning. We prefer our Za’atar, but you can use store-bought, if you prefer.

Instructions

Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Whisk flour, baking powder, baking soda, sugar, salt, and pepper together in large bowl. Microwave cream and garlic in separate bowl until just warmed to body temperature (95 to 100 degrees), 60 to 90 seconds, stirring halfway through microwaving. Using rubber spatula, gently fold cream mixture and tomatoes into flour mixture until soft, uniform dough forms.

Using greased ⅓-cup dry measuring cup, drop 12 level scoops of batter about 1 inch apart on prepared sheet. Brush biscuit tops with tomato oil, then sprinkle evenly with za’atar.

Bake until biscuits are starting to turn light golden brown, 14 to 18 minutes, rotating sheet halfway through baking. Transfer biscuits to wire rack and let cool for 5 minutes. Serve warm or at room temperature.