I made these to go with the Zuppa Toscana and they were delicious!  I made them again last night to go with pasta for dinner, this time with Parmesan and Basil and they may have been even more delicious!  And so easy to make in the food processor as well.

1  Choose your flour – measure 2 1/2 cups total, using at least 1 1/2 cups all purpose.

all purpose flour

whole wheat flour

rye flour

cornmeal – use no more than 1/2 cup

2  Pick your mix ins – choose from both groups.  (For plain biscuits, skip this step.)

Group A – up to 2 types, 1/2 cup each

cheddar, Parmesan, Jack or Havarti cheese, grated

bacon, cooked and crumbled

scallions, sliced

olives, pitted and chopped

pumpkin puree

nuts, chopped

dried fruit, chopped if large

Group B – up to 2 types, 1/4 cup each

pickled hot peppers, drained and chopped

pepitas, poppy, sesame or sunflower seeds

chives, parsely, or dill, chopped

Rosemary, thyme, or sage, chopped (no more than 2 tablespoons)

3  Make the biscuits.

A  Preheat oven to 425.  Combine flours, 2 tablespoons baking powder, 1 tablespoon sugar, and 1 1/2 teaspoons Kosher salt in bowl of food processor and pulse until combined.  Add 1 stick diced cold butter and pulse until mixture looks like coarse meal with pea size bits of butter.  Add mix ins, then add 1/2 teaspoon of grated lemon or orange zest, if desired.

B  Add 1 cup buttermilk or whole milk and pulse a couple of times until dough just comes together.  Turn out on a floured surface  and roll into a 5 x 10″ rectangle, 3/4 ” thick.  Fold in half and roll out again and fold then repeat.  Cut out with a floured 2 1/2″ biscuit cutter, reroll scraps and cut more biscuits.

C  Arrange biscuits on baking sheet, brush tops with milk and bake until golden, 12 – 15 minutes.

Yield 12 – 24

(For my first batch I did 1/2 cup cheddar and 1/2 cup bacon and for the second I did 1/2 cup Parmesan and 2 tablespoons chopped fresh basil.  Both were delicious!)

recipe from Food Network