1 dozen (serving size: 1 biscuit)

How to Make It

Step 1

Combine boiling water and sun-dried tomatoes in a bowl; let stand for 15 minutes. Drain and chop.

Step 2

Preheat oven to 425°.

Step 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.

Step 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.

Ratings & Reviews

candicedw's Review

June 17, 2012

EllenDeller's Review

October 30, 2010
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.

mommacrow2's Review

May 04, 2009
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.

Micaela's Review

February 08, 2009
Very yummy! My first biscuits from scratch. Easy to make and just enough spice from the red pepper. The hardest part will be not eating them all at once! No alterations made.