Sun-Dried Tomato Semolina Biscuits

Recipe from Cooking Light

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Nutritional Information

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

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.
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Sun-Dried Tomato Semolina Biscuits Recipe at a Glance
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