Cream cheese/tomato/basil stuffed Multigrain biscuits

September 21, 2010 § 2 Comments

I’m trying to jumpstart my creative culinary instincts after a brief hiatus which left me reaching to frozen food for almost every meal =( My default tool is always pancake mix. There’s so much one can do with it: watery = crepes, less watery = pancakes, thick = biscuits, and so on… In an attempt to finish the last of the cream cheese from the prior week, I activated the no-fail killer combo: cream cheese, tomatoes, basil, and cracked black pepper. I wanted to stuff them into biscuits so that the gooey insides would hit on impact making the whole picture a hearty breakfast component on a foggy morning. I ended up making the half rounds you see pictured b/c jamming the filling into a flat disc had no chance, logistically speaking.  

Cream-cheese, tomato & basil stuffed Multi-grain biscuits (makes 5):

1 cup of Multigrain baking/pancake mix
1/3 cup milk
1.5 tsps vegetable oil
1 roma tomato, diced
handful of basil leaves
1/3 cup of cream cheese
cracked black pepper to taste

In a bowl, mix the basil, cream cheese, tomatoes and black pepper. In a separate bowl, mix the baking mix, milk and oil. Knead on a flat, flour-dusted surface. Roll until flat. Cut out large circles. Place a spoonful of filling on one half of each circle. Fold over to make a half circle. Press on the edges w. a fork to ensure that the filling doesn’t escape during the baking process. Bake in a pre-heated 425 degree oven for about 8-10 minutes.


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