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Cheddar Sun-Dried Tomato Biscuits

4 May, 2018 by Tara 6 Comments

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These light and flaky Cheddar Sun-Dried Tomato Biscuits are packed with shredded Farmhouse Cheddar Cheese and chopped Sun-Dried Tomatoes for a savory addition to #BrunchWeek!

Disclosure: This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Close up of Cheddar Sun-Dried Tomato Biscuits on a white plate with more sun-dried tomatoes.

Today is my final recipe for 2018’s #BrunchWeek! 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 with a 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.

Seven Cheddar Sun-Dried Tomato Biscuits on a baking sheet.

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.

Looking for more biscuit recipes?

Try my Sweet Potato Biscuits and Buttermilk Drop Biscuits.

Mixing together dough and cutting out Cheddar Sun-Dried Tomato Biscuits.

Take a look at what the #BrunchWeek Bloggers are creating!

BrunchWeek Appetizers:

  • Antipasto Platter from A Day in the Life on the Farm
  • Brunch Gazpacho Shooters with Cheesy Everything Toast Dippers from The Crumby Kitchen
  • How to Create an Antipasto Platter from Love and Confections
  • Kale Salad with Apples, Carrots, Cheese and Capers from Shockingly Delicious
  • Spring Cobb Salad from The Barbee Housewife

BrunchWeek Egg Dishes:

  • Asparagus, Mushroom and Cheese Egg Cups from The Bitter Side of Sweet
  • Asparagus, Sausage, and Onion Quiche from Hezzi-D’s Books and Cooks
  • Breakfast Stuffed Avocados from Rants From My Crazy Kitchen
  • Ham & Cheese Hashbrown Frittata from It Bakes Me Happy

BrunchWeek Breads, Grains, and Pastries:

  • Banana Blueberry Cinnamon Mini Muffins from Sweet Beginnings
  • 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

BrunchWeek Main Dishes:

  • Salmon Quiche from My Catholic Kitchen
  • Keto Steak and Eggs over Asparagus from Kudos Kitchen by Renee
  • Sun-Dried Tomato Pesto Chicken Sandwiches from Books n’ Cooks

BrunchWeek Fruits, Vegetables and Sides:

  • Asparagus and Goat Cheese Tart from Karen’s Kitchen Stories
  • Breakfast Salad from Caroline’s Cooking
  • Green Apple Smoothie from Triple Chocolate Kitchen
  • 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

BrunchWeek Desserts:

  • Hazelnut Pudding Cake from Strawberry Blondie Kitchen
  • Pull Apart Cinnamon Coffeecake with Chocolate Glaze from Family Around the Table
  • Pumpkin Snack Cake from A Kitchen Hoor’s Adventures

Aerial view of eight Cheddar Sun-Dried Tomato Biscuits on a baking sheet.

Cheddar Sun-Dried Tomato Biscuits Recipe

Adapted from Damn Delicious

Cheddar Sun-Dried Tomato Biscuits
Print Pin

Cheddar Sun-Dried Tomato Biscuits

These light and flaky Cheddar Sun-Dried Tomato Biscuits are packed with shredded Farmhouse Cheddar Cheese and chopped Sun-Dried Tomatoes.
Course Breakfast
Cuisine N/A
Keyword biscuit, breakfast, cheddar, cheese, sun-dried tomato, tomato
Prep Time 15 minutes
Cook Time 15 minutes
0 minutes
Total Time 30 minutes
Servings 8 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.
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Filed Under: Breakfast Tagged With: biscuit, breakfast, brunch, butter, cheddar, cheese

Previous Post: « Tiramisu Pancakes
Next Post: Garlic Parmesan Roasted Carrots »

Reader Interactions

Comments

  1. Karen

    4 May, 2018 at 3:32 pm

    OMG! What a great way to use the sun dried tomatoes!! these look amazing.

    Reply
  2. Caroline

    6 May, 2018 at 8:46 pm

    Those look so delicious! A tasty combination of flavors.

    Reply
  3. Wendy

    9 May, 2018 at 7:51 pm

    Beautiful rise on those biscuits. I can almost taste their buttery goodness.

    Reply
  4. Christie

    10 May, 2018 at 7:41 am

    Oh my word those look fabutastic! Those flecks of tomato are just balling my name.

    Reply
  5. Liz @ Books n' Cooks

    12 May, 2018 at 4:54 pm

    Such a great twist on a classic biscuit.

    Reply
  6. Ellen

    12 May, 2018 at 9:03 pm

    These would be great for brunch with some ham.

    Reply

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