Sun-Dried Tomato & Manchego Biscuits

Name: Sun-Dried Tomato & Manchego Biscuits
Ingredients: 2 cups [280 g] all-purpose flour; 1 Tbsp baking powder; 1 tsp sugar; 1 tsp salt; 4 Tbsp [55 g] unsalted butter (3 Tbsp very cold and 1 Tbsp melted); 2 oz [55 g] Manchego cheese, cut into ¼ in [6 mm] cubes; 2 Tbsp chopped oil-packed sun-dried tomatoes; ¾ cup [180 ml] buttermilk

Preparation info

Makes
6
biscuits

Difficulty
Easy

Appears in

Every Season Is Soup Season

By Shelly Westerhausen Worcel

Published 2023

About

I’ve made a lot of so-so biscuits in my life. So when I nailed this crispy-on-the-outside, tender-on-the-inside version, I knew I’d never deviate from this formula. Feel free to get creative with other mix-ins: Cubed cooked sweet potato, goat cheese, or chives and blue cheese chunks would be delicious swaps.

Ingredients

2 cups [280 g] all-purpose flour
1 Tbsp baking powder

Bread
Vegetarian
Spring

Method

Preheat the oven to 375°F [190°C] and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Cut 3 Tbsp of very cold butter into small cubes and add to the dry ingredients. Use clean hands