Cheese And Sun Dried Tomato Biscuits Recipe
Servings: 1
Ingredients
- Tomatoes!" by Andrea Chesman (The Crossing Press, 1990). Using frzn butter is the secret to making these biscuits light and flaky.
- 3 1/2 c. sifted unbleached all-purpose flour
- 1 tsp salt
- 4 tsp baking pwdr
- 10 Tbsp. frzn butter
- 1 1/2 c. lowfat milk
- 1 c. minced sun-dry tomatoes marinated in oil
- 2 Tbsp. freshly grated Parmesan cheese Preheat oven to 400 degrees.
Directions
- Sift together the flour, salt and baking pwdr. Grate the butter into the flour. Lightly mix with your fingertips to distribute the butter pcs throughout the flour. Marble-size lumps should remain. Fold in the lowfat milk to create a sticky dough.
- Turn dough onto a lightly floured board and knead just a few times to make a smooth ball. Divide in half. Roll out half to a rectangle of approximately 8 inches by 12 inches. The exact proportion is not important.
- Sprinkle the slivered tomatoes over the dough, then sprinkle the cheese. Roll out the second half of the dough to the same dimensions as the first and fit on top. Trim away any uneven edges.
- Cut the dough into 2 inch squares. Carefully place the squares on ungreased baking sheets. Bake for 12 to 15 min till golden. Cold briefly on wire racks before serving. Best served hot, but can be held for several hrs.
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