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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
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!
5 from 3 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Side Dish, Snack
Cuisine American
Servings 8 biscuits
Calories 245 kcal

Ingredients
  

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
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