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

Sun-Dried Tomato and Parmesan Biscuits
Copyright Recipe © 2015 Woodland Foods


Makes 8 to 10 biscuits


  1. Preheat oven to 425°F. Line baking sheet with parchment paper.

  2. Bring medium pot of water to a boil. Add sun-dried tomatoes, and blanch for 1 minute. Drain and roughly chop. Set aside.

  3. Whisk together flour, baking powder, salt, garlic powder, sugar and oregano in large mixing bowl until well-combined.

  4. Cut in cold butter using pastry blender, until pieces are pea-sized.

  5. Stir in milk, reserved sun-dried tomatoes and cheese until mixture is uniform. Dough will be sticky.

  6. 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.

  7. 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.