Cheddar Sun-Dried Tomato Biscuits
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.
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.