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.
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.
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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.
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
- 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.
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 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
Nutrition
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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.
