Sun-Dried Tomato Cheese Biscuits Recipe

Sun-Dried Tomato Cheese Biscuits Recipe photo by Taste of Home

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On busy weeknights, I whip up these biscuits-especially when we're eating Italian. By the time the pasta's done cooking, they're golden brown and ready to serve. —Lisa Huff, Clive, Iowa

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Sun-Dried Tomato Cheese Biscuits Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

10 10 20

Ingredients

1-1/2 cups biscuit/baking mix
1/3 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 cup buttermilk
3 tablespoons oil-packed sun-dried tomatoes, drained and finely chopped
1-1/2 teaspoons butter, melted

Directions

In a large bowl, combine the biscuit mix, cheeses, Italian seasoning, onion powder and garlic powder. Stir in buttermilk and tomatoes just until moistened.
Drop by 1/4 cupfuls 2 in. apart onto a greased baking sheet. Bake at 425° for 8-12 minutes or until golden brown. Brush with butter. Serve warm. Yield: 6 biscuits.

Nutritional Facts 1 biscuit equals 178 calories, 8 g fat (3 g saturated fat), 10 mg cholesterol, 496 mg sodium, 21 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Sun-Dried Tomato Cheese Biscuits in Country Woman October/November 2008, p35

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.