These Sun Dried Tomato and Parmesan Biscuits are packed with flavor and easy to prepare.  The little bits of chewy sun-dried tomato and the intense Parmesan cheese are a perfect combination in these delicious savory biscuits.

If you are looking for more sun-dried tomato recipes, you may also love this Sun Dried Tomato Baked Penne Pasta Bake, Amazing Sun-Dried Tomato Alfredo Sauce, or our Chicken Stuffed Shells with Sun-Dried Tomato Alfredo.

These delicious sun-dried tomato and parmesan biscuits are a tasty and flaky biscuit recipe. They're delicious savory biscuits that are easy to make.

Savory Sun Dried Tomato and Parmesan Biscuits

The combination of flavors in these savory sun-dried tomato and cheese biscuits packs a serious punch. They only takes a few minutes to throw together, the worst part being the whole process of wiping the flour off the counter. 

These savory biscuits are just as buttery and delicious as our regular biscuit recipe, but filled with chewy bits of sun-dried tomatoes and a good amount of Parmesan cheese. I used dehydrated sun-dried tomatoes but I’m sure the tomatoes in olive oil would work too.

Dry biscuit ingredients in a bowl to make savory biscuits with sun-dried tomatoes and parmesan cheese.

Key Ingredients

  • Sun Dried Tomatoes – I used about 8 dehydrated sun-dried tomato halves. You can add more or less depending on your preference.  I minced them up before I added them to the bowl.
  • Flour – all-purpose flour works great for these biscuits.
  • Baking Powder -this helps the biscuits to rise in the oven and stay fluffy.
  • Butter – you can use either butter or shortening. I like butter for the flavor, but shortening will work well.
  • Milk – whole milk is best, but 2% or even half and half is a good substitute.
  • Parmesan Cheese – use freshly grated or shredded Parmesan. Gruyere cheese would also taste delicious.

How To Make Parmesan Cheese Biscuits

  1. Mix the dry ingredients and butter. In a food processor, combine the flour, baking powder, salt, garlic powder, and butter.  Pulse until the mixture resembles corn meal.
  2. Combine the dough. In a large mixing bowl, combine milk, minced sun-dried tomatoes, and Parmesan cheese.  Add the dry ingredients to the wet ingredients and stir until combined.  Do not overmix – there will still be chunks of butter.
  3. Roll and cut the biscuits. Transfer biscuit dough to a lightly floured countertop and roll out to about 1″ thick. Cut the biscuits into squares with a sharp knife, or cut into circles with a round cookie cutter. Place onto a parchment paper lined baking sheet about 2″ apart.
  4. Bake. Bake in your preheated 350 deg oven for about 25 minutes, or until the biscuits are golden brown.
  5. Serve. Remove from the oven and allow to cool for a minute or two before serving with soup, salad, or a slab of butter. Enjoy!
Sun-dried tomato biscuit dough, delicious savory biscuits that are easy to make.

Frequently Asked Questions

Which kind of sun-dried tomatoes should I use?

There are a couple different types of Sun Dried tomatoes in the supermarkets. Dehydrated sun-dried tomatoes come in a sealed bag
while sun-dried tomatoes packed in olive oil typically come in a jar. This recipe is best with the dehydrated tomatoes but the ones packed in olive oil will work too.  Simply take the tomatoes out of the oil and pat dry with a paper towel.  

Are sun-dried tomatoes healthy?

Sun-dried tomatoes have a lot of health benefits.  There have even been studies done that suggest that dehydrated tomatoes contain FruHis, a carbohydrate that may appear to protect against cancer.

Can you freeze biscuits?

Yes, the unbaked biscuit dough freezes very well.  I recommend cutting your biscuits and freezing them flat on a baking sheet before storing them in a freezer bag or airtight container.  They can be stored in the freezer for up to 3 months!

To bake, remove the frozen biscuit rounds from the freezer and transfer to a baking sheet.  Let them thaw in the fridge overnight, or else bake from frozen and add a few extra minutes to the baking time.

Savory biscuits with sun-dried tomatoes and Parmesan cheese.

Storing and Freezing

  • Room temperature: store leftover baked biscuits in an airtight container at room temperature for up to 3 days.
  • Refrigerator: to make the biscuits last a bit longer you can store them in an airtight container in the fridge for up to 5 days.
  • Freezer: unbaked biscuits can be frozen for up to 3 months. To bake, transfer to a baking sheet and either thaw in the fridge overnight or bake immediately and add a few extra minutes to the baking time.
  • To reheat: biscuits can be reheated in the microwave or in a preheated 325 degree oven for about 5 minutes.
5 from 3 votes

Sun-Dried Tomato and Parmesan Biscuits Recipe

Author The Carefree Kitchen
These sun-dried tomato and Parmesan cheese biscuits are packed with flavor and easy to prepare. The little bits of chewy sun-dried tomato and the intense Parmesan cheese are a perfect combination in these delicious savory biscuits.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Yields8 people

Ingredients

  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/3 cup butter, room temperature
  • 1 cup milk
  • 8 halves sun-dried tomatoes, minced
  • 1/2 cup Parmesan cheese, grated or shredded

Instructions
 

  • Preheat oven to 350 degrees F.
  • In a food processor, combine the flour, baking powder, salt, garlic powder, and butter.  Pulse until the mixture resembles corn meal.
  • In a large mixing bowl, combine milk, minced sun-dried tomatoes, and Parmesan cheese.  Add the dry ingredients to the wet ingredients and stir until combined.  Do not overmix – there will still be chunks of butter.
  • Transfer biscuit dough to a lightly floured countertop and roll out to about 1" thick. Cut the biscuits into squares with a sharp knife, or cut into circles with a round cookie cutter. Place onto a parchment paper lined baking sheet about 2" apart.
  • Bake in your preheated oven for about 25 minutes, or until the biscuits are golden brown.
  • Remove from the oven and allow to cool for a minute or two before serving with soup, salad, or a slab of butter. Enjoy!

Notes

Storing instructions: store leftover baked biscuits in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or in the freezer for up to 3 months. 
Reheating: biscuits can be reheated in the microwave or in a preheated 325 degree oven for about 5 minutes.

Nutrition

Calories: 230kcal | Carbohydrates: 27g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 477mg | Potassium: 370mg | Fiber: 1g | Sugar: 2g | Vitamin A: 345IU | Vitamin C: 0.4mg | Calcium: 224mg | Iron: 1.8mg
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Course Breakfast, Side Dish
Cuisine American
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

Did you make this?

Don’t forget to leave a rating below and make sure to follow on Pinterest, Instagram and Tiktok for more!

These savory 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.

Categories:

, , , , ,
5 from 3 votes (3 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




More You'll Love