Sun-Dried Tomato Semolina Biscuits

Name: Sun-Dried Tomato Semolina Biscuits
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoons baking soda; 1 teaspoon dried basil; 473 milliliters all-purpose flour; 0 teaspoons ground red pepper; 237 milliliters low-fat buttermilk; 1 teaspoons salt; 59 milliliters semolina flour or yellow cornmeal; 59 milliliters chilled butter or stick margarine, cut into small pieces; 1 Tbsp sugar; 10 sun-dried tomatoes, packed without oil; 473 milliliters boiling water

Sun-Dried Tomato Semolina Biscuits requires approximately 45 minutes from start to finish. This recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 141 calories, 4g of protein, and 4g of fat. This recipe serves 12. A mixture of water, stick margarine, buttermilk, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Combine boiling water and sun-dried tomatoes in a bowl; let stand for 15 minutes.

Ingredients you will need

Sun Dried Tomatoes

Water

Equipment you will use

Bowl

Drain and chop.

Preheat oven to 42

Equipment you will use

Oven

Lightly spoon flours into dry measuring cups; level with a knife.

Equipment you will use

Measuring Cup

Knife

Combine all-purpose flour and next 7 ingredients (all-purpose flour through pepper) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. (Flour mixture and butter can also be combined in a food processor; pulse until mixture resembles coarse meal.)

Ingredients you will need

All Purpose Flour