Caramelized Leek, Basil, & Black Pepper Biscuits

Yields 10-12 biscuits

1 medium leek, finely sliced (about 1/2 cup)
1 teaspoon olive oil
2 cups (250 grams) all-purpose flour
1 tablespoon baking powder
1 teaspoon freshly ground black pepper
1 teaspoon salt
1/4 cup (4 tablespoons or 57 grams) cold butter
2 tablespoons minced fresh basil, lightly packed
1/2 cup (118 ml) heavy cream
1/3 cup (78 ml) milk

In a small frying pan, heat olive oil over medium heat and add the finely sliced leeks, sauteing until the leeks are golden in color and caramelized. Remove from pan and allow leeks to cool completely.

Preheat oven to 425 degrees (220 degrees C).

In a large bowl, whisk together flour, baking powder, and salt. Cut in the butter until mixture resembles a coarse sand. Mix in the fresh minced basil and cooled leeks. Gradually pour in the heavy cream and milk, mixing until just combined.

Turn out dough on a lightly floured surface and bring together until it forms a ball. If you need to knead the dough to bring it together, do so but no more than 10-12 times. Flatten the dough ball into roughly a 1-inch thick square (or rectangle) and, using a knife dipped in flour, cut the dough into evenly sized squares. Place biscuits on a baking sheet and bake for 15-18 minutes, or until tops of biscuits are lightly browned.

Serve warm, with a pat of butter if desired.