Sun Dried Tomato Parmesan Biscuits

Ingredients

• 4 cups all-purpose flour
• 3/4 cup freshly grated Parmesan cheese
• 1 3-ounce package sun-dried tomatoes, diced (about 2/3 cup)
• 1/4 cup chopped fresh basil leaves
• 2 cloves garlic (minced)
• 4 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking soda
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup unsalted butter (frozen)
• 1 3/4 cups buttermilk

Steps

1. 1

   Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

2. 2

   In a large bowl, combine flour, Parmesan, sun-dried tomatoes, basil, garlic, baking powder, salt, baking soda and pepper.

3. 3

   Grate butter using the large holes of a box grater. Stir into the flour mixture.

4. 4

   Add buttermilk and stir using a rubber spatula until a soft dough forms.

5. 5

   Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.

6. 6

   Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown.

7. 7

   Serve warm.