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.
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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.
And 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.
Sun Dried Tomato Parmesan Biscuit 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.
- Salt - sea salt works great.
- Garlic Powder - this gives the biscuits a mild sweet garlic flavor without any little bits of garlic.
- 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
- 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.
- 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.
- 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.
- Bake. Bake in your preheated 350 deg oven for about 25 minutes, or until the biscuits are golden brown.
- 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!
Frequently Asked Questions
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.
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.
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.
Recipe Variations for Savory Biscuits
- Garlic Parmesan Biscuits: Add minced garlic or garlic powder to the biscuit dough for a savory and aromatic twist. Brush with garlic butter after baking.
- Rosemary Parmesan Biscuits: Incorporate finely chopped fresh rosemary into the biscuit dough for a herby and fragrant flavor. Top with extra Parmesan before baking.
- Black Pepper Parmesan Biscuits: Add freshly ground black pepper to the biscuit dough for a hint of spice that complements the richness of Parmesan.
- Basil Pesto Parmesan Biscuits: Swirl basil pesto into the biscuit dough for a burst of herby and vibrant flavor. Top with extra Parmesan for added richness.
- Jalapeño Parmesan Biscuits: Dice fresh jalapeños and fold them into the biscuit dough for a spicy kick. Pair with a cooling dip for balance.
- Bacon Parmesan Biscuits: Add cooked and crumbled bacon to the biscuit dough for a smoky and savory flavor. Top with extra Parmesan for richness.
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.
Sun-Dried Tomato and Parmesan Biscuits Recipe
Ingredients
- 2 cups All-Purpose Flour
- 4 teaspoon Baking Powder
- 1 tsp Salt
- 1 teaspoon Garlic Powder
- ⅓ cup Butter room temperature (or shortening)
- 1 cup Milk
- 8 halves Sun-Dried Tomatoes minced
- ½ cup Parmesan Cheese grated or shredded
Instructions
- Preheat oven to 350 degrees.
- 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!
Nutrition
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.
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