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Sun-Dried Tomato Semolina Biscuits

Yield 1 dozen (serving size: 1 biscuit)

Ingredients

  • 2 cups boiling water
  • 10 sun-dried tomatoes, packed without oil
  • 2 cups all-purpose flour
  • 1/4 cup semolina flour or yellow cornmeal
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon dried basil
  • 1/4 teaspoon ground red pepper
  • 1/4 cup chilled butter or stick margarine, cut into small pieces
  • 1 cup low-fat buttermilk
  • Cooking spray

Nutrition Information

  • calories 140
  • caloriesfromfat 29 %
  • fat 4.5 g
  • satfat 2.6 g
  • monofat 1.3 g
  • polyfat 0.3 g
  • protein 3.4 g
  • carbohydrate 21.3 g
  • fiber 0.9 g
  • cholesterol 10 mg
  • iron 1.4 mg
  • sodium 345 mg
  • calcium 67 mg

How to Make It

  1. Combine boiling water and sun-dried tomatoes in a bowl; let stand for 15 minutes. Drain and chop.

  2. Preheat oven to 425°.

  3. Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour and next 7 ingredients (all-purpose flour through pepper) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. (Flour mixture and butter can also be combined in a food processor; pulse until mixture resembles coarse meal.) Add tomatoes and buttermilk; stir just until moist.

  4. Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Bake at 425° for 15 minutes or until golden.