Sun-Dried Tomato Semolina Biscuits

Recipe from

Nutritional 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

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

Preparation

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.

Note:

November 2000