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Recipe: First Place Tuscany Biscuits
Similar Categories: First, Place, Tuscany, Biscuits
10 to 12 pieces of sun-dried tomatoes
3/4 cup boiling water
21/4 cups Martha White all-purpose flour
1 Tbsp sugar
3 tsps. fresh baking powder
3/4 tsp. garlic salt
1/2 tsp. dried basil, crushed
1 tsp. dried rosemary, crushed
1/2 cup unsalted butter
1/3 cup shredded Parmesan cheese
1/4 cup sour cream
1/2 cup whole milk
Preheat oven to 425 degrees. Pour 3/4 cup boiling water over sun-dried
tomatoes. Let sit for 5 minutes to absorb water. Drain tomatoes well and
snip into small pieces. You will need to have about 4 tablespoons of
tomatoes. Stir together flour, sugar, baking powder, garlic salt, basil
and rosemary. Using a pastry blender, cut in cold butter until mixture
resembles coarse crumbs. Stir in Parmesan cheese and drained tomatoes.
Make a well in the center of the dry mixture. Add sour cream and milk.
Stir until moistened. Do not overmix. Turn dough out onto lightly floured
board. Flour top of dough and knead two or three times. Lightly roll out
to a thickness of 3/4 inch. Cut with biscuit cutter.
Place on ungreased baking sheet and bake for 12-15 minutes or until
lightly brown.
Makes 1 dozen biscuits.
3/4 cup boiling water
21/4 cups Martha White all-purpose flour
1 Tbsp sugar
3 tsps. fresh baking powder
3/4 tsp. garlic salt
1/2 tsp. dried basil, crushed
1 tsp. dried rosemary, crushed
1/2 cup unsalted butter
1/3 cup shredded Parmesan cheese
1/4 cup sour cream
1/2 cup whole milk
Preheat oven to 425 degrees. Pour 3/4 cup boiling water over sun-dried
tomatoes. Let sit for 5 minutes to absorb water. Drain tomatoes well and
snip into small pieces. You will need to have about 4 tablespoons of
tomatoes. Stir together flour, sugar, baking powder, garlic salt, basil
and rosemary. Using a pastry blender, cut in cold butter until mixture
resembles coarse crumbs. Stir in Parmesan cheese and drained tomatoes.
Make a well in the center of the dry mixture. Add sour cream and milk.
Stir until moistened. Do not overmix. Turn dough out onto lightly floured
board. Flour top of dough and knead two or three times. Lightly roll out
to a thickness of 3/4 inch. Cut with biscuit cutter.
Place on ungreased baking sheet and bake for 12-15 minutes or until
lightly brown.
Makes 1 dozen biscuits.
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