Ingredients

The following ingredients have 12 Servings
  • 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

Instruction

  • Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl, combine flour, Parmesan, sun-dried tomatoes, basil, garlic, baking powder, salt, baking soda and pepper.
  • Grate butter using the large holes of a box grater. Stir into the flour mixture.
  • Add buttermilk and stir using a rubber spatula until a soft dough forms.
  • 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.
  • Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown.
  • Serve warm.