Sun Dried Tomato Parmesan Biscuits
These savory biscuits are simply irresistible! Warm, flaky, buttery and packed with so much flavor from the sun dried tomatoes, fresh basil, and Parmesan cheese. Just try to stop at one of these!
|4 cups||all-purpose flour|
|3/4 cup||freshly grated Parmesan cheese|
|1||(3-ounce) package sun-dried tomato, diced (about 2/3 cup)|
|1/4 cup||chopped fresh basil leaves|
|2 cloves||garlic, minced|
|4 teaspoons||baking powder|
|1 1/2 teaspoon||kosher salt|
|1 teaspoon||baking soda|
|1/2 teaspoon||freshly ground black pepper|
|3/4 cup||unsalted butter, frozen|
|1 3/4 cup||buttermilk|
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, combine flour, Parmesan, sun-dried tomatoes, basil, garlic, baking powder, salt, baking soda and pepper.
Grate butter using the large holes of a box grater. Stir into the flour mixture.
Add buttermilk and stir using a rubber spatula until a soft dough forms.
Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.
Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown.