sun-dried tomato savory biscuits

Based on recipe on this story


  • 2 cups flour (mine weighed 230 grams)
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1 stick (4 ounces or 1/2 cup) cold unsalted butter, cut into small pieces and leave in freezer until right when you need it.
  • 1/2 cup buttermilk (Unless you already have it on hand, don’t buy it. Make it! See recipe below in the Notes section.)
  • 1/4 cup finely minced red onion
  • 1 large egg, lightly beaten
  • 2 tablespoons finely chopped oil-packed sun dried tomatoes
  • 1 cup cheddar cheese, cut into small cubes of pea size
  • Heavy cream for glazing


  1. Preheat oven to 400 degrees F. 
  2. Line a cookie sheet with a parchment paper. 
  3. In a food processor combine the flour, baking powder, sugar, salt, and frozen butter. Process just a little, just until the butter is the size of small peas, 10-15 seconds. Leave mixture in the freezer before proceeding.
  4. In a small bowl, combine the buttermilk, onion,
    egg, and sun-dried tomatoes. 
  5. Stir this mixture with the cheddar cubes into the flour until just
    incorporated. Don’t do too much! Just until you don’t see flour.
  6. Transfer dough onto a well-floured surface and knead 2 or
    3 times.
  7. Pat dough into a seven-inch square about 3/4
    inch thick onto the parchment paper.
  8. Either roughly subdivide the dough by hand or use a glass to cut into 16 round biscuits. (If using glass, don’t twist it). The biscuits should be at least an inch apart.
  9. Gently brush heavy cream on top.
  10. Reduce oven temperature to 375 degrees F and
    bake on center rack for 15-17 minutes. 
  11. Serve warm with butter. I also
    envision a savory balsamic onion jam would be extra impressive, if
    served using a tiny spoon.

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