Sun-Dried Tomato, Cheddar, and Herb Biscuits

Fluffy buttermilk biscuits have sun-dried tomatoes, sharp white cheddar cheese, and lots of aromatic herbs baked right in! Serve these buttery Sun-Dried Tomato, Cheddar, and Herb Biscuits with breakfast, lunch, or dinner!

Buttermilk biscuits are a staple here in the South, and I like to get creative with different flavors and add-ins. I went in a savory direction with this biscuit recipe, and the finished product is nothing short of magical! These herby, cheesy, buttery biscuits will keep you coming back for more!

Ingredients You Need to Make This Recipe

• All-purpose flour. Do not use self-rising flour since we are adding the leavening agents to the dough. Whole wheat flour will result in a denser biscuit. Bleached all-purpose flour works best for these biscuits.

• Baking powder and baking soda. These are the leavening agents used in the dough to help the biscuits rise properly.

• Salt. A small amount of salt is added to the dough to bring out the other flavors.

• Granulated sugar. A very small amount of sugar is added to the dough, which helps highlight the other flavors in the biscuits.

• Cracked black pepper. The pepper adds a delicious bite to these herby biscuits.

• Sun-dried tomatoes. This recipe calls for one 3-ounce pack of sun-dried tomatoes. Be sure and use the dry packaged tomatoes and not the tomatoes packed in oil. You will end up with about ¾ cup chopped tomatoes.

• Sharp white cheddar cheese. The tangy sharp white cheddar is delicious in these biscuits. Freshly grate ¾ cup of cheese for these biscuits.

• Fresh basil. This recipe calls for ¼ cup of fresh chopped basil. This herb not only tastes amazing in the biscuits, but it also smells divine!

• Dried chives. This recipe calls for a tablespoon of dried chives.

• Unsalted butter. This recipe calls for ½ cup or 8 tablespoons of very cold butter. I recommend freezing the butter before adding it to the dough. This helps create flaky, fluffy biscuits. Cut butter into cubes.

• Low-fat buttermilk. This recipe calls for one cup of very cold buttermilk. The buttermilk adds a delicious tanginess to the biscuits and helps them bake up tender.

How to Make These Biscuits

• Preheat oven to 450 degrees Fahrenheit (232 °C). Coat a 10-inch cast-iron skillet with about a tablespoon of butter and set aside.

• To a large mixing bowl, add flour, baking powder, baking soda, salt, sugar, black pepper, sun-dried tomatoes, basil, chives, and cheddar cheese. Measure flour by fluffing it with a fork then spooning into a measuring cup and leveling it off with a knife. Mix with a wooden spoon to combine all the ingredients.

• Add butter and use fingers or a pastry cutter to cut the butter into the flour mixture until it resembles pea-sized crumbs. If using fingers, roll lumps of butter in between the thumb and index finger to break into smaller pieces.

• Add buttermilk to the flour mixture and use a wooden spoon to mix the dough until all of the flour is moistened and the dough starts to hold together. Do not overmix the dough. Turn dough out onto a lightly floured surface and form into about a ¾-inch thick disc.

• Use a biscuit cutter or the rim of a glass to cut out 8 biscuits. Reroll the dough as needed to get more biscuits. Place biscuits close together in the cast-iron skillet and brush the tops generously with melted butter.

• Bake biscuits in the preheated oven for 18-20 minutes, until the tops are golden brown. Brush the tops of the hot biscuits with more melted butter after removing them from the oven. Serve biscuits warm. Enjoy!

Variations of This Recipe

You can really get creative with the herbs and cheese in these biscuits. Try out some of these interesting flavors:

• Fresh or dried rosemary
• Fresh parsely
• Fresh thyme
• Dried oregano
• Gruyere cheese
• Parmesan cheese

How To Make The Fluffiest Biscuits

• Use all-purpose flour. You can use whole-wheat flour to make biscuits, but the end result will be more firm and dense. To get an extra fluffy bisciut use white all-purpose flour.
• Use very cold butter. I recommend placing your butter in the freezer for at least an hour until the moment you're ready to add it to the dough. Either cut frozen butter into chunks or grate it with a box grater and it to the dough.
• Do not overwork the dough. When you add the milk to the dough, mix just until all of the flour is moistened and the dough starts to hold together. Overworked dough will result in a dense biscuit.
• Space biscuits close together when baking. This causes the biscuits to rise upward, resulting in an extra fluffy biscuit. Place them far apart and the biscuits will spread outward and will not be as light and fluffy.

Do I Have to Use Buttermilk for These Biscuits?

You do not have to use buttermilk for these biscuits, but I strongly recommend that you do! Buttermilk not only gives these biscuits their delicious tangy flavor but also keeps the dough tender. Be sure your buttermilk is very cold when adding it to the dough.

How Do I Get Crispy Edges On My Biscuits?

I have three words for you - cast iron skillet! Baking biscuits in a buttered cast-iron skillet gives them the most delicious crispy edges. You will not want to bake biscuits any other way!

A 10-inch pre-seasoned cast-iron skillet works perfectly for this recipe. This Lodge 10.25 inch Cast-Iron Skillet is my favorite!

What to Serve With These Biscuits

These savory, flavorful biscuits pair perfectly with just about any meal! Here in the South, we typically enjoy fluffy buttermilk biscuits with breakfast, but do not stop there with these!

Enjoy these biscuits with:

• You favorite soup or stew
• Pan-seared or baked salmon and veggies
• A big breakfast of eggs, bacon or sausage, and potatoes
• By themselves with a slather of butter

You can even use this biscuit dough as a topping for a pot pie or as dumplings!

Make-Ahead and Storing Instructions

The biscuit dough can be prepared up to two days ahead of time, wrapped tightly in plastic wrap, and stored in the refrigerator until ready to bake. You can also freeze wrapped dough stored in a zip-top bag for up to 3 months.

Leftover biscuits can be stored in a zip-top bag at room temperature for up to three days.

Recommended Tools for This Recipe

Mixing bowls

Biscuit cutter

Cast-iron skillet

Check Out These Other Irresistible Biscuit Recipes Before You Go!

📖 Recipe

Sun-Dried Tomato, Cheddar, and Herb Biscuits

Ashley Boyd

Fluffy buttermilk biscuits have sun-dried tomatoes, sharp white cheddar cheese, and lots of aromatic herbs baked right in! Serve these buttery, savory biscuits with breakfast, lunch, or dinner!

4.75 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Side Dish, Snack

Cuisine American

Cook ModePrevent your screen from going dark

Servings 8 biscuits

Calories 245 kcal

Ingredients

  

1x2x3x

• ▢ 2 cups all-purpose flour - spooned and leveled
• ▢ 3 teaspoons baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 1 teaspoon granulated sugar
• ▢ ½ teaspoon cracked black pepper
• ▢ ¾ cup sun-dried tomatoes* - 1, 3-ounce package, chopped
• ▢ ¾ cup sharp white cheddar cheese - freshly grated
• ▢ ¼ cup fresh basil leaves - chopped
• ▢ 1 tablespoon dried chives
• ▢ 8 tablespoons butter** - unsalted, cut into cubes
• ▢ 1 cup buttermilk***

Instructions

 

• Preheat oven to 450 degrees Fahrenheit (232 °C). Coat a 10-inch cast-iron skillet with about a tablespoon of butter and set aside.
• To a large mixing bowl, add flour, baking powder, baking soda, salt, sugar, black pepper, sun-dried tomatoes, basil, chives, and cheddar cheese. Mix with a wooden spoon to combine all the ingredients.
• Add butter and use fingers or a pastry cutter to cut the butter into the flour mixture until it resembles pea-sized crumbs. If using fingers, roll lumps of butter in between the thumb and index finger to break into smaller pieces.
• Add butter and use fingers or a pastry cutter to cut the butter into the flour mixture until it resembles pea-sized crumbs. If using fingers, roll lumps of butter in between the thumb and index finger to break into smaller pieces.
• Add buttermilk to the flour mixture and use a wooden spoon to mix the dough until all of the flour is moistened and the dough starts to hold together. Do not overmix the dough. Turn dough out onto a lightly floured surface and form into about a ¾-inch thick disc.
• Use a biscuit cutter or the rim of a glass to cut out 8 biscuits. Reroll the dough as needed to get more biscuits. Place biscuits close together in the cast-iron skillet and brush the tops generously with melted butter.
• Bake biscuits in the preheated oven for 18-20 minutes, until the tops are golden brown. Brush the tops of the hot biscuits with more melted butter after removing them from the oven. Serve biscuits warm. Enjoy!

Notes

*use dry packaged sun-dried tomatoes and not tomatoes packed in oil

**make sure butter is very cold. Frozen butter works best.

***make sure buttermilk is very cold.

Leftover biscuits can be stored in a zip-top bag at room temperature for up to three days.

Nutrition

Serving: 1Biscuit | Calories: 245kcal | Carbohydrates: 27.6g | Protein: 5.2g | Fat: 13g | Saturated Fat: 8.1g | Cholesterol: 35mg | Sodium: 279mg | Potassium: 316mg | Fiber: 1.1g | Sugar: 2.5g | Calcium: 147mg | Iron: 2mg

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