Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light November 2000

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Recipe Summary test

Yield:
1 dozen (serving size: 1 biscuit)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

140 calories; calories from fat 29%; fat 4.5g; saturated fat 2.6g; mono fat 1.3g; poly fat 0.3g; protein 3.4g; carbohydrates 21.3g; fiber 0.9g; cholesterol 10mg; iron 1.4mg; sodium 345mg; calcium 67mg.
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