A recipe for Cheddar Sun-Dried Tomato Biscuits! These light and flaky buttermilk biscuits are packed with cheese and sun-dried tomatoes for a savory addition to brunch.
Brunch Week
Welcome to Brunch Week! This year is even bigger and better than ever.
We have so many delicious recipes for you to enjoy throughout the week including drinks, 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 actually originally had scones in mind when making today’s recipe for the event. As I continued to play around with the ingredients and ratios, the end result became these Cheddar Sun-Dried Tomato Biscuits with a buttermilk base.
The dough is packed with shredded Cheddar cheese and chopped sun-dried tomatoes, then rolled, folded, and cut into rounds before baking until light and flaky.
This texture is perfect for enjoying on their own warm from the oven or as a part of a larger brunch spread with additional butter, more cheese, or even a slice or two of cured meat such as salami or chorizo.
A Few Cheddar Sun-Dried Tomato Biscuit Tips
The trick to getting these biscuits lightly and flaky is to work as quickly as possible with the cold butter and handling the dough just enough to bring everything together.
Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.
I used a dough blender to cut in the well-chilled, diced butter. You can also use two forks or the tips of your fingers.
I mixed in simply shredded cheddar cheese and sun-dried tomatoes, but you can also add in a handful of chopped fresh herbs such as parsley or chives if desired.
Work quickly with the ingredients to keep them cold. If something happens and you need to step away for a minute, place the bowl in the refrigerator.
Start with 1 cup (240 milliliters) buttermilk and only add more as needed to bring the dough together.
On a lightly floured surface, roll the dough into a sheet about 3/4 inch (2 centimeters) thick. Fold the dough into thirds, then rotate before rolling and folding one more time to get those distinct flaky layers.
When using a biscuit cutter or round cookie cutter, cut straight down. Don’t twist. Twisting the dough will seal the edges and keep the biscuits from rising.
Before baking, lightly brush additional buttermilk over the top of each biscuit. Try to keep it from dripping down the sides.
These Cheddar Sun-Dried Tomato Biscuits are best warm from the oven and especially within a couple of hours of baking.
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
This recipe was originally posted in May 2018 and updated in November 2025.
Cheddar Sun-Dried Tomato Biscuits Recipe
Adapted from Damn Delicious
Cheddar Sun-Dried Tomato Biscuits
Ingredients
- 3 cups (375 grams) all-purpose flour
- 1 1/2 tablespoons (19 grams) baking powder
- 1 tablespoon (12 grams) granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 10 tablespoons (142 grams) unsalted butter chilled and diced
- 4 ounces (113 grams) Cheddar cheese shredded
- 2 ounces (57 grams) sun-dried tomatoes packed in oil drained, pat dry, and finely chopped
- 1 cup (240 milliliters) buttermilk plus more for brushing
Instructions
- In a large bowl, combine the flour, baking powder, granulated sugar, salt, and baking soda.
- Preheat oven to 425˚F (220˚C). Line a large rimmed baking sheet with parchment or lightly grease.
- 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.
- Fold in the buttermilk until just combined. Knead lightly to bring the dough together, but don’t overwork. If too dry, add a little more buttermilk.
- On a lightly floured surface, gently roll the dough into a rectangle about 3/4 inch (2 centimeters) thick.
- Fold the dough into thirds like a letter- short side folded over the center, then the other short side folded on top in the center to create three layers.
- Rotate the dough 90 degrees, then gently roll out/flatten it again into a 3/4 inch (2 centimeter) thick rectangle and repeat the folding into thirds one more time.
- Rotate the dough again and roll into a sheet about 3/4 inch (2 centimeters) thick.
- Use a 2 1/2 inch (6 centimeter) round biscuit cutter to cut out circles of dough. Do not twist the cutter. Transfer the rounds to the prepared baking sheet about 1-2 inches (2.5-5 centimeters) apart.
- Lightly brush the top of each biscuit with additional buttermilk and bake in the preheated oven until golden and flaky, about 15 minutes.
- Serve the Cheddar Sun-Dried Tomato Biscuits warm from the oven with butter, slices of cheese/cured meat, or as a the base for a sandwich.
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.