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

Print this Recipe    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.

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