Sun-Dried Tomato Parmesan Biscuits Recipe

Sun-Dried Tomato Parmesan Biscuits are a savory, cheesy delight that combines the richness of Parmesan cheese with the tangy bite of sun-dried tomatoes. These biscuits are fluffy, buttery, and packed with flavor, making them a perfect addition to breakfast, brunch, or dinner. Whether you enjoy them on their own, with a spread of butter, or as a side for soup or salad, these biscuits are sure to be a hit!

Sun-Dried Tomato Parmesan Biscuits

These biscuits bring together the bold flavors of Parmesan cheese and sun-dried tomatoes in a fluffy, tender biscuit. The Parmesan adds a salty, nutty depth, while the sun-dried tomatoes provide a burst of tangy sweetness. The biscuits have a light, flaky texture that’s perfect for soaking up sauces or accompanying your favorite meals.

What I love most about this recipe is how easy it is to make. The ingredients come together quickly, and the biscuits bake up golden and delicious in no time. Plus, the combination of sun-dried tomatoes and Parmesan gives them a unique flavor that stands out from typical biscuits.

Why You’ll Love These Sun-Dried Tomato Parmesan Biscuits

If you’re a fan of savory baked goods, these Sun-Dried Tomato Parmesan Biscuits will become a favorite. They’re flavorful and fluffy, with just the right amount of cheese and tomato to make each bite special. I also love that these biscuits are so versatile. Serve them as a side with soups or stews, or enjoy them as a snack with a bit of butter or a drizzle of olive oil.

These biscuits are also great for entertaining. The sun-dried tomatoes and Parmesan give them a gourmet feel, but they’re still simple to make. They’re perfect for impressing guests without spending hours in the kitchen.

Main Ingredients in Sun-Dried Tomato Parmesan Biscuits

• Sun-Dried Tomatoes: Sun-dried tomatoes bring a tangy, slightly sweet flavor that pairs perfectly with the richness of the cheese. Be sure to drain and chop them finely for even distribution in the biscuits.
• Parmesan Cheese: Grated Parmesan adds a salty, nutty flavor that elevates the biscuits.
• Flour: All-purpose flour gives the biscuits their structure. It helps create the perfect balance of fluffiness and lightness.
• Butter: Cold butter is essential for creating flaky layers in the biscuits. The butter melts as the biscuits bake, creating steam that makes the dough rise.
• Buttermilk: Buttermilk adds a slight tang and helps make the biscuits tender.
• Baking Powder and Baking Soda: These leavening agents help the biscuits rise and create their light, airy texture.
• Garlic Powder and Italian Seasoning: These add a little extra flavor to complement the tomatoes and cheese.

Step-by-Step Instructions for Sun-Dried Tomato Parmesan Biscuits

Here’s how to make these savory, flavorful biscuits:

1. Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Prepare the Sun-Dried Tomatoes: If your sun-dried tomatoes are packed in oil, drain them well and pat dry with a paper towel. Finely chop the tomatoes and set them aside.
3. Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and Italian seasoning.
4. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your hands, work the butter into the flour until the mixture resembles coarse crumbs.
5. Add the Parmesan and Sun-Dried Tomatoes: Stir in the grated Parmesan cheese and chopped sun-dried tomatoes, ensuring they are evenly distributed throughout the dough.
6. Mix in the Buttermilk: Slowly pour in the buttermilk, stirring gently until the dough comes together. Be careful not to overmix—the dough should be slightly shaggy but hold together.
7. Shape the Biscuits: Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat the dough into a 1-inch thick rectangle. Use a biscuit cutter or a glass to cut out biscuits.
8. Bake the Biscuits: Place the biscuits on the prepared baking sheet, leaving about an inch of space between each one. Brush the tops with a little melted butter for extra flavor. Bake for 12-15 minutes, or until the biscuits are golden brown.
9. Cool and Serve: Remove the biscuits from the oven and let them cool for a few minutes before serving. Enjoy warm with a bit of butter or olive oil, or as a side to your favorite meal.

Tips for the Best Sun-Dried Tomato Parmesan Biscuits

• Keep the Butter Cold: Cold butter is key to getting flaky, fluffy biscuits. If your butter starts to soften while you’re working, pop the dough in the fridge for a few minutes before baking.
• Don’t Overwork the Dough: Overmixing the dough can make the biscuits tough. Mix just until the dough comes together and handle it as little as possible.
• Customize the Flavor: Feel free to experiment with other herbs like rosemary or thyme, or try adding a little black pepper for a spicy kick.

How to Store and Serve

These biscuits are best enjoyed fresh out of the oven, but you can store leftovers in an airtight container at room temperature for up to 3 days. To reheat, pop them in a 350°F (175°C) oven for a few minutes to warm them through.

You can also freeze the unbaked biscuits. Simply freeze them on a baking sheet, then transfer them to a freezer-safe container. Bake from frozen, adding an extra 5 minutes to the bake time.