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Two Cheddar Sun-Dried Tomato Biscuits on a wooden board with one cut in half and filled with butter and chopped chives.
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Cheddar Sun-Dried Tomato Biscuits

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.
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 (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.