A recipe for Cheddar Sun-Dried Tomato Biscuits! These light and flaky biscuits are packed with shredded Cheddar cheese and chopped sun-dried tomatoes for a savory addition to brunch.
Brunch Week
Welcome to #BrunchWeek 2018! This year is even bigger and better than ever.
We have so many delicious recipes for you to enjoy throughout the week including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts.
I am joining the event today with a recipe for Cheddar Sun-Dried Tomato Biscuits.
Check out more of my Brunch Week Recipes:
Cheddar Sun-Dried Tomato Biscuits
I originally had scones in mind when putting together these Cheddar Sun-Dried Tomato Biscuits, but as I played around with the recipe they ended up being closer to biscuits.
The light and flaky texture perfect for pairing with additional butter, more cheese, or even a slice or two of cured meat such as salami or Spanish chorizo.
A Few Biscuit Tips
I used cream to bring the dough together, but they would also be delicious with buttermilk. If you want to add a little green, mix in a couple of tablespoons or so of thinly sliced green onions or chives.
To make the biscuits as light as possible, work the dough just enough to bring everything together. Overworked dough becomes dense and tough.
Get the dough ready quickly after the butter has been cut in. If you have to take a break, stick the dough in the refrigerator to keep the butter cold. The colder the butter, the flakier the biscuit.
When using a cookie cutter, cut straight down. Don’t twist. Twisting the dough will seal it and keep the biscuits from rising.
Check out what everyone else made for the event:
- Antipasto Platter from A Day in the Life on the Farm
- How to Create an Antipasto Platter from Love and Confections
- Kale Salad with Apples, Carrots, Cheese and Capers from Shockingly Delicious
- Asparagus, Mushroom and Cheese Egg Cups from The Bitter Side of Sweet
- Breakfast Stuffed Avocados from Rants From My Crazy Kitchen
- Cheddar Sun-Dried Tomato Biscuits from Tara’s Multicultural Table
- Coconut Doughnuts from Mildly Meandering
- Sausage, Egg & Cheese Kolaches from The Spiffy Cookie
- Shortcut Blueberry Cheesecake Cinnamon Rolls from Big Bear’s Wife
- Asparagus and Goat Cheese Tart from Karen’s Kitchen Stories
- Herbed Asparagus Velouté from Culinary Adventures with Camilla
- Roasted Asparagus & Carrots from Amy’s Cooking Adventures
- Sweet Potato Hash with Pancetta, Sun-Dried Tomatoes and Spinach from The Redhead Baker
- Hazelnut Pudding Cake from Strawberry Blondie Kitchen
- Pull Apart Cinnamon Coffeecake with Chocolate Glaze from Family Around the Table
Cheddar Sun-Dried Tomato Biscuits Recipe
Adapted from Damn Delicious
Cheddar Sun-Dried Tomato Biscuits
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons salt
- 10 tablespoons unsalted butter chilled and diced
- 6 ounces shredded Cheddar cheese
- 1/2 cup sun-dried tomatoes packed in oil drained, pat dry, and finely chopped
- 1 1/4 cups heavy cream plus more for brushing
Instructions
- In a large bowl, combine the flour, baking powder, granulated sugar, and salt.
- Cut the butter into the flour using a dough blade, your fingers, or forks until the mixture becomes coarse and no pieces are larger than a pea.
- Mix in the cheddar cheese and sun-dried tomatoes. Mix in the cream until just combined. Knead lightly to bring the dough together, but don’t overwork. If too dry, add a little more cream.
- On a lightly floured surface, gently pat the dough down about 1 inch (2 1/2 cm) thick. Use a biscuit cutter (2 1/2-3 inches, 6 1/3-7 1/2 cm) to cut out circles of dough or a sharp knife to cut the dough into triangles. Transfer to prepared baking sheet about 1-2 inches apart.
- Place the baking sheet in the freezer while the oven preheats to 425˚F.
- Brush the tops of the biscuits with additional cream and bake in preheated oven until golden and flaky, about 15 minutes.
- Serve warm with butter, slices of cheese, and even additional sun-dried tomatoes or slices of cured meat.
Karen
OMG! What a great way to use the sun dried tomatoes!! these look amazing.
Caroline
Those look so delicious! A tasty combination of flavors.
Wendy
Beautiful rise on those biscuits. I can almost taste their buttery goodness.
Christie
Oh my word those look fabutastic! Those flecks of tomato are just balling my name.
Liz @ Books n' Cooks
Such a great twist on a classic biscuit.
Ellen
These would be great for brunch with some ham.