Sun-Dried Tomato Savory Biscuits
- RECIPE YEAR: 2013
- RECIPE BY: Margaret Kennett
- YIELD: Serves 15
We serve these biscuits every day, and they’re a great accompaniment to sliced ham. Try adding other savory ingredients when making these biscuits, including bacon pieces, garlic and rosemary. Or replace the mustard powder, tomatoes and cheese with vanilla, cinnamon or lavender for a sweeter biscuit. The yummy possibilities are endless!
- 2 1/2 cups self-rising flour, plus more for dusting
- 1 teaspoon sugar
- 1 teaspoon mustard powder
- 1/2 cup cold unsalted butter, cut into cubes
- Small handful of sun-dried tomatoes (not oil-packed), cut into 1/2-inch pieces
- 1 cup buttermilk
- Melted unsalted butter for brushing
- 1 cup shredded sharp cheddar cheese
Preheat the oven to 425°F. In a bowl, stir together the flour, sugar and mustard powder. Add the cold butter cubes and cut them into the mixture with a pastry blender or by hand. Stir in the sun-dried tomatoes and then the buttermilk until the mixture holds together. On a floured surface, knead the dough lightly about 6 times. Pat or roll it to about 1/2-inch thickness. Using a 2-inch cutter, cut the dough into rounds. Transfer the rounds to an ungreased baking sheet and bake for 5 minutes. Rotate the baking sheet and bake for 5 to 6 minutes more. Remove the biscuits from the oven and brush the tops with melted butter. Sprinkle the cheese on top and serve warm. Tip: For soft sides, place the biscuits on the baking sheet with their sides touching. When cutting out the biscuits, don’t twist the cutter. This lets the sides of the biscuits rise in fluffy layers.