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Sun Dried Tomato Parmesan Biscuits

Sun Dried Tomato Parmesan Biscuits

Yield: 12 servings
Prep: 45 minutes
Cook: 20 minutes
Total: 1 hour 5 minutes
These savory biscuits are simply irresistible! Warm, flaky, buttery and packed with so much flavor from the sun dried tomatoes, fresh basil, and Parmesan cheese. Just try to stop at one of these!
5 stars (2 ratings)

Ingredients

  • 4 cups all-purpose flour
  • ¾ cup freshly grated Parmesan cheese
  • 1 3-ounce package sun-dried tomatoes, diced (about 2/3 cup)
  • ¼ cup chopped fresh basil leaves
  • 2 cloves garlic, minced
  • 4 teaspoons baking powder
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon baking soda
  • ½ teaspoon freshly ground black pepper
  • ¾ cup unsalted butter, frozen
  • 1 ¾ cups buttermilk

Instructions

  • 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.