1/4 cup chilled butter or stick margarine, cut into small pieces
1 cup low-fat buttermilk
How to Make It
Combine boiling water and sun-dried tomatoes in a bowl; let stand for 15 minutes. Drain and chop.
Preheat oven to 425°.
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.
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.
Wow! Are these good! I made exactly half the recipe, and I'm afraid to say that my husband and I ate them all. Crisp on the outside, fluffy on the inside, great savory, buttery flavor. Mixed in food processor and used cornmeal instead of semolina flour.
This recipe was GREAT! I made it to go with spaghetti. I didn't have the red peppers to add but I did add 3 cloves of fresh crushed garlic. Will definatley make it again, with the crushed red peppers next time.