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Sun-Dried Tomato Cheese Biscuits

On busy weeknights, I whip up these biscuits-especially when we're eating Italian. By the time the pasta's done cooking, they're golden brown and ready to serve. —Lisa Huff, Clive, Iowa
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 biscuits

Ingredients

  • 1-1/2 cups biscuit/baking mix
  • 1/3 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 cup buttermilk
  • 3 tablespoons oil-packed sun-dried tomatoes, drained and finely chopped
  • 1-1/2 teaspoons butter, melted

Directions

  • In a large bowl, combine the biscuit mix, cheeses, Italian seasoning, onion powder and garlic powder. Stir in buttermilk and tomatoes just until moistened.
  • Drop by 1/4 cupfuls 2 in. apart onto a greased baking sheet. Bake at 425° for 8-12 minutes or until golden brown. Brush with butter. Serve warm.
Nutrition Facts
1 each: 178 calories, 8g fat (3g saturated fat), 10mg cholesterol, 496mg sodium, 21g carbohydrate (2g sugars, 1g fiber), 6g protein.
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