Fluffy and savory, these biscuits come together in a flash and make a delicious dinner accompaniment or savory breakfast item.
Prep time: 0 min
Cook time: 40 min
Total time: 40 min
Ingredients
Makes 8 to 10 biscuits
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1/4 Cup Natural Sun-Dried Tomato Halves
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2 Cups All-Purpose Flour, plus more for dusting
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1 Tablespoon Baking Powder
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1/2 Teaspoon Kosher Sea Salt Flakes
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1/2 Teaspoon Garlic Powder
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1 Teaspoon White Sugar
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1/2 Teaspoon Mediterranean Oregano
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8 Tablespoons Cold Unsalted Butter, cut into small cubes
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1 Cup Whole Milk
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1/2 Cup Grated Parmesan Cheese
Directions
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Preheat oven to 425°F. Line baking sheet with parchment paper.
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Bring medium pot of water to a boil. Add sun-dried tomatoes, and blanch for 1 minute. Drain and roughly chop. Set aside.
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Whisk together flour, baking powder, salt, garlic powder, sugar and oregano in large mixing bowl until well-combined.
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Cut in cold butter using pastry blender, until pieces are pea-sized.
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Stir in milk, reserved sun-dried tomatoes and cheese until mixture is uniform. Dough will be sticky.
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Turn out dough onto well-floured cutting board or work surface. Knead a few times, and flatten dough to uniform 1-inch thickness. Use pastry cutter to cut 8 to 10 rounds from dough, re-combining scraps as necessary.
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Place dough rounds 2 inches apart on prepared baking sheet, and bake for about 15 minutes, until risen and lightly golden brown. Serve warm with softened butter.