Sun-Dried Tomato Semolina Biscuits

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Ingredients:

2 cups boiling water

10 sun-dried tomatoes, packed without oil

2 cups all-purpose flour

1/4 cup semolina flour or yellow cornmeal

1 tablespoon sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon dried basil

1/4 teaspoon ground red pepper

1/4 cup chilled butter or stick margarine, cut into small pieces

1 cup low-fat buttermilk

cooking spray

Directions:

1. Combine boiling water and sun-dried tomatoes in a bowl; let stand for 15 minutes. Drain and chop.
2. Preheat oven to 425°.
3. Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour and next 7 ingredients (all-purpose flour through pepper) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. (Flour mixture and butter can also be combined in a food processor; pulse until mixture resembles coarse meal.) Add tomatoes and buttermilk; stir just until moist.
4. Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Bake at 425° for 15 minutes or until golden.

By RecipeOfHealth.com