These sun-dried tomato and parmesan biscuits are packed with flavor.  The little bits of chewy sun-dried tomato and the intense parmesan cheese are a perfect combo in these cute little biscuits.

I’d love to experiment a little more with these babies.  I bet they’d be incredible sliced with a chicken breast, some avocado, a drizzle of pesto and a sliced tomato in between! Oh yeah!

The combination of Parmesan cheese and sun-dried tomato is a match made in heaven!

It only takes a few minutes to throw these together. The worst part of the the whole process is wiping the flour off the counter.  The 10 minutes it takes to throw these together is time well spent!

I used about 8 sun-dried tomato halves. You can add more of less depending on your preference.  I minced them up before I added them to the bowl.

Did you know, sun-dried tomatoes have a lot of health benefits?  There ave been studies done that suggests that dehydrated tomatoes contain FruHis, its a carbohydrate that may appear to protect against cancer. I guess it’s true, what our mothers have been telling us our entire lives, eat your veggies!  If you’d like to read more about this study, you can read it here.

Tips for Making Sun-dried Tomato and Parmesan Biscuits:

• It’s easy to make these with food processor.  If you don’t have one just mix the flour mixture and the butter with a fork until the butter is in very small pieces.
• I used dehydrated sun dried tomatoes but I’m sure the tomatoes in olive oil would work too
• I used butter but shortening would work too.
• i used parchment paper but a silicone mat would work great too.

Print

Sun-dried Tomato and Parmesan Biscuits

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

These delicious sun-dried tomato and parmesan biscuits are a tasty and flaky biscuit the whole family will love!

Course: Side Dish

Cuisine: American

Servings: 8 people

Calories: 400 kcal

Author: Jill Baird

Ingredients

• 2 Cups Flour
• 4 tsp Baking Powder
• 1 tsp salt
• 1 tsp garlic powder
• 1/3 cup butter or shortening (I used butter)
• 1 Cup Milk
• 8 halves sun-dried tomatoes (minced)
• 1/2 Cup Parmesan cheese

Instructions

1. Preheat oven to 350 degrees.

2. In a food processor, combine the flour, baking powder, salt, and garlic powder.  Pulse until the butter resembles corn meal.
   

3. In a large mixing bowl, combine milk, minced sun-dried tomatoes, and parmesan cheese.  Stir until combined.  Do not overmix

4. Sprinkle a little flour onto your counter and roll out the biscut dough.  The dough should be about an inch think.  You can make them up to 1 1/2" thick if you want. Cut the biscuits into squares with a knife or cut into circles with a cup or cookie cutter.   

5. Place on parchment paper on a baking sheet.  Bake at 350 degrees for 25 minutes or until the biscuits are golden brown. Serve with soup, salad or a slab of delicious butter, Enjoy!