Damn Delicious

Sun Dried Tomato Parmesan Biscuits

Sun Dried Tomato Parmesan Biscuits - These savory biscuits are simply irresistible! Warm, flaky, buttery and packed with so much flavor from the sun dried tomatoes, fresh basil, and Parmesan cheese. Just try to stop at one of these!

These savory biscuits are simply irresistible! Warm, flaky, buttery and packed with so much flavor from the sun dried tomatoes, fresh basil, and Parmesan cheese. Just try to stop at one of these!

Sun Dried Tomato Parmesan Biscuits - These savory biscuits are simply irresistible! Warm, flaky, buttery and packed with so much flavor from the sun dried tomatoes, fresh basil, and Parmesan cheese. Just try to stop at one of these!

So I’ve been binging on 2 things lately.

Friday Night Lights. And these biscuits.

Now I’m only on season 1 of FNL right now but whoa. Just whoa.

It is heavy. But I also kind of love Matt Saracen and hope good things come for him.

But aside from my TV binge situation, I am obsessed with these biscuits.

Now I don’t know if I love these more than the bacon cheddar chive biscuits.

Sun Dried Tomato Parmesan Biscuits - These savory biscuits are simply irresistible! Warm, flaky, buttery and packed with so much flavor from the sun dried tomatoes, fresh basil, and Parmesan cheese. Just try to stop at one of these!

I mean, you can’t go wrong with either version. There’s bacon and cheddar in one of them, then there’s sun dried tomatoes, basil and Parmesan in the other. It’s like Sophie’s choice.

Either way, you’re going to end up with a warm, flaky, oh-so-buttery perfect biscuit.

Just remember two things here:

  1. Freshly grated Parmesan is a must. The green can of cheese cannot be used here.
  2. It is best to use the dried sun dried tomatoes, not the ones packed in oil or else the dough will be too greasy.

Finally, I also ask that you serve these warm with extra butter, please and thank you.

Sun Dried Tomato Parmesan Biscuits

These savory biscuits are simply irresistible! Warm, flaky, buttery and packed with so much flavor from the sun dried tomatoes, fresh basil, and Parmesan cheese. Just try to stop at one of these!

45 minutes20 minutes

Ingredients:

  • 4 cups all-purpose flour
  • 3/4 cup freshly grated Parmesan cheese
  • 1 (3-ounce) package sun-dried tomatoes, diced (about 2/3 cup)
  • 1/4 cup chopped fresh basil leaves
  • 2 cloves garlic, minced
  • 4 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup unsalted butter, frozen
  • 1 3/4 cups buttermilk

Directions:

  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, combine flour, Parmesan, sun-dried tomatoes, basil, garlic, baking powder, salt, baking soda and pepper.
  3. Grate butter using the large holes of a box grater. Stir into the flour mixture.
  4. Add buttermilk and stir using a rubber spatula until a soft dough forms.
  5. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.
  6. Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown.
  7. Serve warm.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Leave a Review

Your email address will not be published. Required fields are marked *

20 comments

  1. Rated 5 out of 5

    As with other recipes of yours that I have made, this is outstanding!  I didn’t have fresh basil, so used freeze dried.  Once cooled I made them into breakfast sandwiches which are amazing!!

  2. Rated 5 out of 5

    I just made these and they taste amazing! I didn’t have fresh basil so I used homemade pesto instead and it was amazing! Thank you for sharing this recipe 

  3. Can I make the dough the day before I cook them? Thinking of making them on Saturday, keeping them in the refrigerator, then baking them Sunday before brunch. Any thoughts about this? Thank you!!

  4. Wow – using Sophie’s choice as an analogy is hideously misplaced. How can you possibly compare choosing a child’s life over two types of biscuits???

  5. Can buttermilk powder be used as a substitute for buttermilk? If so, how much? P.s. I never cook but these look amazing, I may have to try. 

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  6. I love how your biscuits look! I’m definitely going to make these on Sunday, they seem so amazing. Is it possible to add the usual table salt instead of Kosher salt? Would the biscuits taste the same. I’m sure the type of salt wouldn’t make much of a difference, am I right?

  7. just added these to my Easter menu…our kids are HUGE fan of parm cheese and basil – thank you!

  8. These look incredible! Can anyone recommend a gluten-free flour that would work for this recipe? I’d like to try this out without turning the biscuits into hockey pucks. Also, clear eyes, full hearts, can’t lose!

    • In my bulk store (Canada) they have a gf flour that they calll 1 for 1 and I have used it in recipes and just exchanged it in the recipe.  Hope this helps.

  9. There are foods of this world meant for comfort. These biscuits are just that……..comforting and just darn yummy. Thank you. I made these this morning and will make again for our Easter buffet just to have a savory on the table next to the sweet rolls. Thank you, Chungah. I always get compliments making your recipes.

  10. Clear eyes full hearts…