Sun-Kissed Tomato Biscuits

Essential Ingredients for Flaky, Flavorful Biscuits

Crafting perfect biscuits begins with understanding the role of each ingredient. Here’s a detailed look at the key components that come together to create these delectable savory biscuits:

• Sun-Dried Tomatoes: These are the star of the show! We recommend about 8 dehydrated sun-dried tomato halves, finely minced. The dehydration process concentrates their sweet and tangy flavor, providing intense bursts of taste and a delightful chewy texture throughout the biscuit. You can adjust the quantity to suit your preference for a more subtle or pronounced tomato flavor. If using oil-packed tomatoes, ensure you pat them thoroughly dry with a paper towel to remove excess oil, which can affect the dough consistency.
• All-Purpose Flour: The backbone of our biscuits. All-purpose flour provides the necessary structure without being too dense. Its moderate protein content allows for a tender crumb, especially when handled gently. Avoid overmixing, as this can develop the gluten too much, leading to tough biscuits.
• Baking Powder: This crucial leavening agent is responsible for the biscuits’ signature rise and fluffy texture. Always ensure your baking powder is fresh for the best results; old baking powder can lead to flat, dense biscuits.
• Butter: For the most luxurious flavor and incredible flakiness, cold butter is non-negotiable. As the butter melts in the oven, it creates pockets of steam, resulting in those desirable layers. While butter offers unparalleled taste, shortening can also be used for an equally flaky, though less rich, biscuit. Using room temperature butter is specified for combining it, which is a key step for a tender dough.
• Milk: Whole milk is ideal for these biscuits, contributing to their richness and tender crumb. The fat content in whole milk aids in creating a moist and flavorful biscuit. If whole milk isn’t available, 2% milk or even half-and-half can serve as good substitutes, though they may slightly alter the final richness.
• Parmesan Cheese: Freshly grated or shredded Parmesan cheese infuses the biscuits with its distinct salty, umami-rich flavor. Using fresh Parmesan makes a significant difference compared to pre-grated varieties, which often contain anti-caking agents that can affect texture. For a delightful twist, consider using Gruyere cheese, which offers a creamy, nutty alternative that pairs wonderfully with sun-dried tomatoes.
• Salt: Essential for balancing the flavors and enhancing the taste of all the other ingredients.
• Garlic Powder: A subtle addition that complements the savory notes of the Parmesan and sun-dried tomatoes, adding an extra layer of aromatic deliciousness without being overpowering.

How To Make Perfect Sun-Dried Tomato and Parmesan Biscuits

Baking these savory biscuits is a straightforward process, but a few key techniques will ensure you achieve flaky, flavorful results every time. Follow these steps for biscuit perfection:

1. Prepare the Dry Ingredients and Butter: Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a food processor, combine the all-purpose flour, baking powder, salt, and garlic powder. Add the room temperature butter to the dry ingredients. Pulse the mixture a few times until the butter is evenly distributed and the mixture resembles coarse cornmeal or small peas. This step is crucial for creating those delightful flaky layers. Alternatively, if you don’t have a food processor, you can cut the cold butter into the dry ingredients using a pastry blender or your fingertips.
2. Combine the Dough Gently: In a separate large mixing bowl, whisk together the milk, minced sun-dried tomatoes, and grated Parmesan cheese. Once combined, gradually add the dry flour-butter mixture to the wet ingredients. Stir everything together with a spoon or your hands until just combined. The key here is not to overmix the dough. Overmixing develops the gluten in the flour, leading to tough biscuits. It’s perfectly fine, and even desirable, to still see small chunks of butter throughout the dough.
3. Roll, Cut, and Arrange the Biscuits: Lightly flour a clean countertop or a large cutting board. Transfer the biscuit dough onto the floured surface and gently pat or roll it out to approximately 1 inch thick. You can use a sharp knife to cut the biscuits into squares or a round cookie cutter for classic circular shapes. Avoid twisting the cutter when making circles, as this can seal the edges and prevent the biscuits from rising properly. Carefully place the cut biscuits onto your parchment-lined baking sheet, ensuring they are spaced about 2 inches apart to allow for even baking and browning.
4. Bake to Golden Perfection: Place the baking sheet into your preheated 350°F (175°C) oven. Bake for approximately 25 minutes, or until the biscuits have risen beautifully and turned a lovely golden brown on top and bottom. The exact baking time may vary slightly depending on your oven, so keep an eye on them.
5. Cool and Serve: Once baked, remove the biscuits from the oven. Allow them to cool on the baking sheet for a minute or two before transferring them to a wire rack. Serve these warm, savory biscuits immediately. They are fantastic on their own, alongside a hearty bowl of soup, a fresh salad, or with an extra smear of butter for added indulgence. Enjoy every flavorful bite!

Frequently Asked Questions About These Savory Biscuits

Storing and Reheating Your Biscuits

Proper storage ensures your delicious biscuits remain fresh and enjoyable for as long as possible. Here’s how to best store and reheat them:

• Room Temperature: Leftover baked biscuits can be stored in an airtight container at room temperature for up to 3 days. Ensure they are completely cooled before storing to prevent condensation, which can make them soggy.
• Refrigerator: To extend their freshness, place baked biscuits in an airtight container and store them in the refrigerator for up to 5 days. This is particularly useful in warmer climates or if you prefer a cooler storage method.
• Freezer (Unbaked Dough): As mentioned in our FAQs, unbaked biscuits freeze wonderfully. Cut your biscuits and freeze them flat on a baking sheet until solid. Then, transfer them to a freezer bag or an airtight container, where they will keep for up to 3 months. To bake, transfer them directly from the freezer to a parchment-lined baking sheet and either thaw in the fridge overnight or bake from frozen, adding about 5-10 minutes to the usual baking time.
• Freezer (Baked Biscuits): Baked biscuits can also be frozen! Allow them to cool completely, then place them in a freezer-safe bag or airtight container. They will maintain their quality for up to 3 months.
• To Reheat: For freshly baked warmth, biscuits can be reheated in the microwave for 15-30 seconds (though this might soften them slightly) or, for a crispier exterior, in a preheated 325°F (160°C) oven for about 5-10 minutes, or until warmed through.