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.
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.
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?
Take a look at what the #BrunchWeek Bloggers are creating!
- 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
- 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
Cheddar Sun-Dried Tomato Biscuits Recipe
Adapted from Damn Delicious
Cheddar Sun-Dried Tomato Biscuits
- 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
- 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.