Best 2 Sun Dried Tomato Biscuits Recipes
Sun-dried tomato biscuits are a delectable combination of flavors and textures that are sure to tantalize your taste buds. These biscuits are a perfect addition to any meal or snack, and they can be enjoyed by people of all ages. With a crispy golden brown exterior and a soft, fluffy interior, sun-dried tomato biscuits are a staple in many kitchens. The sun-dried tomatoes add a savory and vibrant flavor to the biscuits, while the herbs and spices create a complex and aromatic experience. Whether you're looking for a quick and easy snack or a delicious side dish, sun-dried tomato biscuits are a great option.
Check out the recipes below so you can choose the best recipe for yourself!
SUN-DRIED TOMATO CHEESE BISCUITS
On busy weeknights, I whip up these biscuits-especially when we're eating Italian. By the time the pasta's done cooking, they're golden brown and ready to serve. -Lisa Huff, Clive, Iowa
Provided by Taste of Home
Time 20m
Yield 6 biscuits.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the biscuit mix, cheeses, Italian seasoning, onion powder and garlic powder. Stir in buttermilk and tomatoes just until moistened., Drop by 1/4 cupfuls 2 in. apart onto a greased baking sheet. Bake at 425° for 8-12 minutes or until golden brown. Brush with butter. Serve warm.
Nutrition Facts : Calories 178 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 496mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
SUN-DRIED TOMATO BISCUITS
Make and share this Sun-Dried Tomato Biscuits recipe from Food.com.
Provided by Dancer
Categories Breads
Time 27m
Yield 12 biscuts.
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a large bowl, sift together the dry ingredients. Finely chop the butter. By hand or in a food processor, blend with the dry ingredients. The mixture should not be thoroughly blended, but should have small, pea-sized clumps of butter and flour. In a small bowl, whisk the eggs and buttermilk together. Stir in the sun-dried tomatoes and thyme. Work together the dry and moist ingredients until the dough begins to come together. Do not overwork or your biscuits will be tough. Turn the dough onto a floured board and roll into 1/2-inch thickness. Fold in half and roll out again. Fold in half one more time and roll into 3/4-inch thickness. Cut the dough into 2-inch square biscuits. Bake on a lightly oiled baking sheet for about 12 minutes or until the biscuits are fluffy and browned.
- Makes about 12 biscuits.
Nutrition Facts : Calories 168.6, Fat 8.8, SaturatedFat 5.2, Cholesterol 56, Sodium 339.8, Carbohydrate 18.6, Fiber 0.8, Sugar 2.2, Protein 3.8
Tips:
- Use high-quality ingredients. The better the ingredients, the better the biscuits will be. Look for fresh, organic produce and high-quality cheese.
- Don't overwork the dough. Overworking the dough will make the biscuits tough. Mix the ingredients just until they are combined.
- Chill the dough before baking. Chilling the dough will help the biscuits rise and prevent them from spreading too much.
- Bake the biscuits in a hot oven. A hot oven will help the biscuits rise quickly and create a crispy crust.
- Don't overbake the biscuits. Overbaking the biscuits will make them dry and crumbly. Bake the biscuits just until they are golden brown.
Conclusion:
Sun-dried tomato biscuits are a delicious and versatile snack or side dish. They can be enjoyed on their own or served with a variety of toppings, such as butter, jam, or cheese. These biscuits are also a great way to use up leftover sun-dried tomatoes. With just a few simple ingredients and a little bit of time, you can easily make these tasty treats at home.
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