Instructions
HOW TO MAKE SUN DRIED TOMATO PARMESAN BISCUITS, IF YOU LIKED IT SAY HELLO
INGREDIENTS:
- 4 cups all-purpose flour
- 3/4 cup freshly grated Parmesan cheese
- 1 (3-ounce) package sun-dried tomatoes, diced (about 2/3 cup)
- 1/4 cup chopped fresh basil leaves
- 2 cloves garlic, minced
- 4 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking soda
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup unsalted butter, frozen
- 1 3/4 cups buttermilk
DIRECTIONS:
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine flour, Parmesan, sun-dried tomatoes, basil, garlic, baking powder, salt, baking soda and pepper.
- Grate butter using the large holes of a box grater. Stir into the flour mixture.
- Add buttermilk and stir using a rubber spatula until a soft dough forms.
- Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.
- Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown.
- Serve warm.
Ingredients
- 4 cups all-purpose flour
- 3/4 cup freshly grated Parmesan cheese
- 1 (3-ounce) package sun-dried tomatoes, diced (about 2/3 cup)
- 1/4 cup chopped fresh basil leaves
- 2 cloves garlic, minced
- 4 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking soda
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup unsalted butter, frozen
- 1 3/4 cups buttermilk
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