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.
BrunchWeek Giveaway
These Cheddar Sun-Dried Tomato Biscuits include Farmhouse Reserve Cheddar from Cabot Cheese, Sun-Dried Tomatoes from Cento, and a tablespoon of Dixie Crystals sugar. Check out Monday’s Cà Phê Trứng (Vietnamese Egg Coffee) post for a great #BrunchWeek Giveaway with items from these brands and more!
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Voodoo Bloody Mary from Girl Carnivore
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
Cheesy Ham and Asparagus Frittata from Cooking with Carlee
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
Grand Marnier French Toast from That Skinny Chick Can Bake
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 The PinterTest 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
Raspberry Lime Parfaits from Eat Move Make
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.
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 I used Dixie Crystals
- 1 1/2 teaspoons salt
- 10 tablespoons unsalted butter chilled and diced
- 6 ounces shredded Cheddar cheese I used Cabot Farmhouse Reserve Cheddar
- 1/2 cup sun-dried tomatoes packed in oil drained, pat dry, and finely chopped, I used Cento
- 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 says
OMG! What a great way to use the sun dried tomatoes!! these look amazing.
Caroline says
Those look so delicious! A tasty combination of flavors.
Wendy says
Beautiful rise on those biscuits. I can almost taste their buttery goodness.
Christie says
Oh my word those look fabutastic! Those flecks of tomato are just balling my name.
Liz @ Books n' Cooks says
Such a great twist on a classic biscuit.
Ellen says
These would be great for brunch with some ham.