Breads Quick: SUN DRIED TOMATOES AND OLIVE BISCUITS by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Breads Quick >> SUN DRIED TOMATOES AND OLIVE BISCUITS


	SUN DRIED TOMATOES AND OLIVE BISCUITS

		1 1/3 cups all-purpose flour 1/3 cup toasted wheat germ 1 teaspoon sugar 1 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon grated Parmesan cheese 1 teaspoon dried basil 1/4 cup coarsely chopped black olives 2 teaspoons chopped sun-dried tomatoes 2 tablespoons unsalted butter, cut into pieces 2/3 cup buttermilk 2 tablespoons olive oil Preheat oven to 450 F. Lightly grease a baking sheet and set aside. In a large bowl, stir together the flour, wheat germ, sugar, baking powder, baking soda, and salt. Stir in the black pepper, Parmesan cheese, dried basil, olives, and sun dried tomatoes. Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs. With a mixing spoon, make a well in the center of the dry ingredients and pour in the buttermilk, and oil. Stir until just combined. Place the dough on a lightly floured surface. Using a lightly floured rolling pin, roll out the dough until 1/2 inch thick. Using a 3 inch biscuit cutter cut out rounds, gently rerolling the scraps, to make 9 biscuits. Transfer the biscuits to the prepared baking sheet and bake for 10-12 minutes or until golden. makes 9 biscuits.