Parmesan-Tomato Biscuits

Name: Parmesan-Tomato Biscuits
Ingredients: 1 cup unbleached all-purpose flour; 1 teaspoon kosher or sea salt; 1 teaspoon kosher or sea salt; ¾ cup whole-wheat flour; 1 tablespoon baking powder; ⅔ cup tomato juice, preferably fresh; 1 teaspoon minced fresh basil; 1 teaspoon minced fresh oregano; ½ cup freshly grated Parmesan cheese; ½ cup (1 stick) unsalted butter, melted; 2 tablespoons minced sun-dried tomato (optional); ⅔ cup tomato juice, preferably fresh

Preparation info

Makes
12 to 14
biscuits

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This recipe can also be made into scones. Instead of cutting the rolled dough into biscuits, form a whole cake, about 1 inch thick, cut into 8 wedges leaving the cake intact, and bake as directed.

Ingredients

1 cup unbleached all-purpose flour
¾ cup whole-wheat flour
1 tab

Cookies
Vegetarian

Method

Preheat the oven to 450°F. In a medium bowl, sift together the all-purpose flour, whole-wheat flour, baking powder, and salt. Stir in the Parmesan cheese, oregano, basil, tomato juice, sun-dried tomato if using, and all but 2 tablespoons of the melted butter. Mix until the dough comes