Sun-Dried Tomato Semolina Biscuits

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

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.