Perfect for brunch or afternoon tea. Sun-dried tomatoes add a savory punch to these biscuits, while the basil pesto gives egg salad an herbaceous flair.
Preheat oven to 425°F degrees
Combine all the dry ingredients in a large bowl.
Add the Colavita olive oil and milk. Stir until just combined. Fold in the sundried tomatoes.
Drop tablespoon sized pieces of dough on a cookie sheet lined with parchment paper.
Bake the biscuits for 12-15 minutes, until lightly browned.
Allow the biscuits to cool. Once cool, slice in half with a serrated knife. You can pre-make the biscuits up to 1 day ahead.
Store them in an air-tight container at roomtemperature.
Combine the eggs and mayonnaise in a medium bowl.
Using a fork, mash the ingredients together, mixing until you achieve your desired consistency.
Season with salt and pepper.
Smooth a teaspoon sized amount of Colavita Pesto Sauce onto one half of the biscuit.
Dollop a tablespoon sized amount of egg salad on top of the pesto.
Top with the other half of biscuit.
Repeat until all mini biscuits have been used.
Serve immediately with an Earl Grey tea.