Ingredients :
- 2 1/4 c Red Band all purpose flour
- 1 T sugar
- 3 t baking powder
- 3/8 t garlic salt
- 1/2 t basil,crushed
- 1 t thyme,crushed
- 1/2 c butter
- 1/3 c Parmesan cheese,Shredded
- 4 T dried tomatoes,drained and snipped
- 1/4 c sour cream
- 1/2 c milk
Directions :
- Pour 3/4 cup boiling water over 10 pieces of dried tomatoes.
- Let sit for minutes to dehydrate.
- Stir together flour, sugar, baking powder, garlic salt, basil and thyme.
- Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
- Stir in cheese and tomatoes.
- Make a well in the center of the dry mixture.
- Add sour cream and milk all at once.
- Stir just until moistened.
- Turn dough out onto lightly floured board.
- Flour top and knead 2 or 3 times.
- Lightly roll out ¾ inch thick.
- Cut with biscuit cutter.
- Place on ungreased baking dish.
- Bake at 425 degrees for 12-15 minutes or until lightly brown.
- 2 1/4 c Red Band all purpose flour
- 1 T sugar
- 3 t baking powder
- 3/8 t garlic salt
- 1/2 t basil,crushed
- 1 t thyme,crushed
- 1/2 c butter
- 1/3 c Parmesan cheese,Shredded
- 4 T dried tomatoes,drained and snipped
- 1/4 c sour cream
- 1/2 c milk
Directions :
- Pour 3/4 cup boiling water over 10 pieces of dried tomatoes.
- Let sit for minutes to dehydrate.
- Stir together flour, sugar, baking powder, garlic salt, basil and thyme.
- Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
- Stir in cheese and tomatoes.
- Make a well in the center of the dry mixture.
- Add sour cream and milk all at once.
- Stir just until moistened.
- Turn dough out onto lightly floured board.
- Flour top and knead 2 or 3 times.
- Lightly roll out ¾ inch thick.
- Cut with biscuit cutter.
- Place on ungreased baking dish.
- Bake at 425 degrees for 12-15 minutes or until lightly brown.
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