Sun-Dried Tomato Cheese Biscuits |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. âLisa Huff, Clive, Iowa 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:
1. In a large bowl, combine the biscuit mix, cheeses, Italian seasoning, onion powder and garlic powder. Stir in buttermilk and tomatoes just until moistened.
2. 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.
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