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    Pink Owl Kitchen » Breakfast » Sun-Dried Tomato, Cheddar, and Herb Biscuits

    Sun-Dried Tomato, Cheddar, and Herb Biscuits

    Published: Jan 19, 2022 · Modified: Mar 8, 2022 by Ashley Boyd · This post may contain affiliate links

    JUMP TO RECIPE

    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!

    side angle shot of a stack of four sun-dried tomato, cheddar, and herb biscuits on a gray plate on a wooden surface. fresh basil in perimeter of shot.

    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!

    Jump to:
    • Ingredients You Need to Make This Recipe
    • How to Make These Biscuits
    • Variations of This Recipe
    • How To Make The Fluffiest Biscuits
    • Do I Have to Use Buttermilk for These Biscuits?
    • How Do I Get Crispy Edges On My Biscuits?
    • What to Serve With These Biscuits
    • Make-Ahead and Storing Instructions
    • Recommended Tools for This Recipe
    • Check Out These Other Irresistible Biscuit Recipes Before You Go!
    • 📖 Recipe

    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.
    45 degree angle shot of a stack of sun-dried tomato, cheddar, and herb biscuits on a gray plate on a wooden surface. fresh basil in perimeter of shot.

    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!
    close up shot of sun-dried tomato, cheddar, and herb biscuits.

    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
    side angle shot of a stack of four sun-dried tomato, cheddar, and herb biscuits on a gray plate on a wooden surface. fresh basil in perimeter of shot.

    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.
    45 degree angle shot of a stack of sun-dried tomato, cheddar, and herb biscuits on a gray plate on a wooden surface. fresh basil in perimeter of shot. one biscuit broken open on top to show texture.

    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!

    side angle shot of a stack of sun-dried tomato, cheddar, and herb biscuits on a gray plate on a wooden surface. fresh basil in perimeter of shot.

    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

    overhead shot of sun-dried tomato, cheddar, and herb biscuit on a gray plate on a wooden surface. fresh basil in perimeter of shot. biscuit split open to show texture.

    Check Out These Other Irresistible Biscuit Recipes Before You Go!

    • Strawberry biscuits on a white cake stand sitting on top of a blue surface.
      Strawberry Biscuits
    • A stack of three sweet potato biscuits with honey and butter on a metal tray.
      Fluffy Sweet Potato Biscuits
    • cranberry buttermilk biscuits topped with powdered sugar glaze in cast iron skillet garnished with fresh cranberries
      Cranberry Buttermilk Biscuits

    📖 Recipe

    side angle shot of a stack of four sun-dried tomato, cheddar, and herb biscuits on a gray plate on a wooden surface. fresh basil in perimeter of shot.

    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 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Breakfast, Side Dish, Snack
    Cuisine American
    Prevent your screen from going dark
    Servings 8 biscuits
    Calories 245 kcal

    Ingredients
      

    • 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: 1BiscuitCalories: 245kcalCarbohydrates: 27.6gProtein: 5.2gFat: 13gSaturated Fat: 8.1gCholesterol: 35mgSodium: 279mgPotassium: 316mgFiber: 1.1gSugar: 2.5gCalcium: 147mgIron: 2mg
    Keyword biscuits, buttermilk biscuits, fluffy biscuits, homemade biscuits
    Tried this recipe?Tag @thepinkowlkitchen on Instagram! And don't forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review!

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    Reader Interactions

    Comments

    1. Marlon Boyd

      January 25, 2022 at 8:25 pm

      5 stars
      These look amazing and the recipe is so easy! Can’t wait to try these!

      Reply
    2. Shadi

      April 20, 2022 at 10:54 am

      UR HERBAL BISCUITS LOOK AMAZING, WE'RE GOING 2 TRY THEM..

      Reply
      • Ashley Boyd

        April 20, 2022 at 11:43 pm

        Thank you! I hope you enjoy them!

        Reply

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    HI! I'M ASHLEY.

    Southern girl, wife, mom, and creator of all you see here at Pink Owl Kitchen - that's me! My love for creating comforting home-cooked meals for my family blossomed into an online resource for home cooks like you. I am passionate about sharing the Southern flavors I grew up eating and I hope your family enjoys them for years to come!

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