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.
Sun-Dried Tomato Semolina Biscuits
Yield: 1 dozen (serving size: 1 biscuit)
More From Cooking Light
Amount per serving
- Calories: 140
- Calories from fat: 29%
- Fat: 4.5g
- Saturated fat: 2.6g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 0.3g
- Protein: 3.4g
- Carbohydrate: 21.3g
- Fiber: 0.9g
- Cholesterol: 10mg
- Iron: 1.4mg
- Sodium: 345mg
- Calcium: 67mg
- 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
- 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.
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