I can never resist these Sun Dried Tomato Parmesan Biscuits, with their savory, cheesy crumb and little bursts of tangy tomato in every bite. One batch has a way of disappearing faster than I expect.
I’m obsessed with these Sun Dried Tomato Parmesan Biscuits because they hit that salty, savory spot I’m always chasing. The Parmesan cheese gives them a sharp, nutty bite, and the sun dried tomatoes bring this tangy little punch that keeps me going back for “just one more.” But I never stop at one.
They’re flaky, tender, a little rustic, and way too easy to justify with dinner, lunch, or straight off the counter. And that smell?
Dangerous. I love how they feel special without acting fancy.
Big flavor, crisp edges, soft centers. The kind of biscuit I think about later.
Ingredients
- All-purpose flour gives the biscuits their soft, sturdy base.
Nothing fancy, just reliable.
- Baking powder brings the lift, so they bake up fluffy instead of sad.
- Fine salt keeps all that cheesy, buttery flavor from tasting flat.
- A little sugar helps balance the tangy tomatoes and salty Parmesan.
- Black pepper adds a tiny kick, but it won’t boss everyone around.
- Cold butter makes those tender, flaky pockets you’ll absolutely notice.
- Parmesan adds salty, nutty flavor and that snacky, golden edge.
- Sun dried tomatoes bring chewy bites, tang, and a little pizza-shop energy.
- Fresh basil or parsley keeps things bright, not too heavy.
- Cold buttermilk adds tang and helps the biscuits stay tender.
- Egg wash gives the tops a shiny, bakery-style finish.
- Plus melted butter makes them feel extra cozy and weekend-worthy.
Ingredient Quantities
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon fine salt
- 1 teaspoon granulated sugar
- 1/4 teaspoon ground black pepper
- 6 tablespoons cold unsalted butter, cubed
- 3/4 cup finely grated Parmesan cheese
- 1/3 cup chopped sun dried tomatoes, drained if oil packed
- 2 tablespoons chopped fresh basil or parsley
- 3/4 cup cold buttermilk
- 1 large egg (for egg wash, optional)
- 2 tablespoons melted butter for brushing, optional
How to Make this
1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl whisk together 2 cups all purpose flour, 1 tablespoon baking powder, 1 teaspoon fine salt, 1 teaspoon granulated sugar, and 1/4 teaspoon ground black pepper.
3. Cut 6 tablespoons cold unsalted butter into the dry mix using a pastry cutter or fingertips until mixture resembles coarse peas and sandy crumbs.
4. Stir in 3/4 cup finely grated Parmesan cheese, 1/3 cup chopped sun dried tomatoes (drained if oil packed), and 2 tablespoons chopped fresh basil or parsley until evenly distributed.
5. Make a well in the center and pour in 3/4 cup cold buttermilk; gently fold with a spatula until a shaggy sticky dough forms. Do not overmix.
6. Turn dough onto a lightly floured surface, gently pat to about 1 inch thick, and fold once or twice to create layers. Pat again to 1 inch thickness.
7. Use a 2 1/2 inch biscuit cutter or a floured glass to cut rounds, pressing straight down without twisting. Gather scraps and repeat until dough is used.
8. Place biscuits on the prepared sheet close together for soft sides or spaced apart for crisper edges. For a glossy top whisk 1 large egg with a splash of water and brush optionally before baking.
9. Bake 12 to 15 minutes until risen and golden brown. Remove from oven and brush tops with 2 tablespoons melted butter if desired. Serve warm.
Equipment Needed
1. Oven and baking sheet lined with parchment paper
2. Large mixing bowl
3. Whisk and measuring cups and spoons
4. Pastry cutter or your fingertips for cutting in butter
5. Fine grater for Parmesan
6. Rubber or silicone spatula and bench scraper for handling dough
7. 2 1/2 inch biscuit cutter or a floured glass
8. Pastry brush and cooling rack for finishing and resting
FAQ
Sun Dried Tomato Parmesan Biscuits Recipe Substitutions and Variations
- All purpose flour: Substitute 1 to 1 with white whole wheat flour for nuttier flavor; expect slightly denser biscuits. For gluten-free, use a 1:1 gluten-free baking blend and add 1/4 teaspoon xanthan gum if blend does not contain it.
- Cold unsalted butter: Use equal amount cold vegetable shortening for flakier, slightly less rich biscuits, or use cold frozen grated Parmesan rind-blended with 5 tablespoons butter for extra savory richness if you have less butter.
- Finely grated Parmesan cheese: Swap with Pecorino Romano for a sharper, saltier kick; if you want milder flavor, use finely grated aged Asiago at same volume.
- Cold buttermilk: Make a buttermilk substitute by whisking 3/4 cup milk with 3/4 tablespoon lemon juice or white vinegar; let sit 5 minutes before using. For dairy-free, use unsweetened oat milk plus 3/4 tablespoon lemon juice prepared the same way.
Pro Tips
1. Keep the butter and buttermilk very cold. Cold butter creates little steam pockets as it bakes, which gives light, flaky layers. If the kitchen is warm, pop the butter back in the fridge for a few minutes before cutting it in.
2. Grate the Parmesan fresh from a block rather than using pre-grated powder. Freshly grated cheese melts and browns more beautifully, and it gives a creamier, more pronounced savory flavor.
3. Don’t overwork the dough. Fold it just a couple of times to build layers, then stop. Overmixing makes tough biscuits instead of tender, flaky ones.
4. Brush with egg wash for a golden, glossy top or melted butter right out of the oven for a softer, richer finish. Both add flavor, so choose based on whether you want a shiny crust or a buttery one.
5. If your sun dried tomatoes are oil packed, drain and blot them dry so the dough does not become soggy. If they are very large, chop them finely so each biscuit gets even bursts of tomato.
Sun Dried Tomato Parmesan Biscuits Recipe
I can never resist these Sun Dried Tomato Parmesan Biscuits, with their savory, cheesy crumb and little bursts of tangy tomato in every bite. One batch has a way of disappearing faster than I expect.
8
servings
296
kcal
Equipment: 1. Oven and baking sheet lined with parchment paper
2. Large mixing bowl
3. Whisk and measuring cups and spoons
4. Pastry cutter or your fingertips for cutting in butter
5. Fine grater for Parmesan
6. Rubber or silicone spatula and bench scraper for handling dough
7. 2 1/2 inch biscuit cutter or a floured glass
8. Pastry brush and cooling rack for finishing and resting
Ingredients
-
2 cups all purpose flour
-
1 tablespoon baking powder
-
1 teaspoon fine salt
-
1 teaspoon granulated sugar
-
1/4 teaspoon ground black pepper
-
6 tablespoons cold unsalted butter, cubed
-
3/4 cup finely grated Parmesan cheese
-
1/3 cup chopped sun dried tomatoes, drained if oil packed
-
2 tablespoons chopped fresh basil or parsley
-
3/4 cup cold buttermilk
-
1 large egg (for egg wash, optional)
-
2 tablespoons melted butter for brushing, optional
Directions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl whisk together 2 cups all purpose flour, 1 tablespoon baking powder, 1 teaspoon fine salt, 1 teaspoon granulated sugar, and 1/4 teaspoon ground black pepper.
- Cut 6 tablespoons cold unsalted butter into the dry mix using a pastry cutter or fingertips until mixture resembles coarse peas and sandy crumbs.
- Stir in 3/4 cup finely grated Parmesan cheese, 1/3 cup chopped sun dried tomatoes (drained if oil packed), and 2 tablespoons chopped fresh basil or parsley until evenly distributed.
- Make a well in the center and pour in 3/4 cup cold buttermilk; gently fold with a spatula until a shaggy sticky dough forms. Do not overmix.
- Turn dough onto a lightly floured surface, gently pat to about 1 inch thick, and fold once or twice to create layers. Pat again to 1 inch thickness.
- Use a 2 1/2 inch biscuit cutter or a floured glass to cut rounds, pressing straight down without twisting. Gather scraps and repeat until dough is used.
- Place biscuits on the prepared sheet close together for soft sides or spaced apart for crisper edges. For a glossy top whisk 1 large egg with a splash of water and brush optionally before baking.
- Bake 12 to 15 minutes until risen and golden brown. Remove from oven and brush tops with 2 tablespoons melted butter if desired. Serve warm.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 90g
- Total number of serves: 8
- Calories: 296kcal
- Fat: 15.3g
- Saturated Fat: 9.5g
- Trans Fat: 0.125g
- Polyunsaturated: 0.65g
- Monounsaturated: 4.6g
- Cholesterol: 66mg
- Sodium: 571mg
- Potassium: 175mg
- Carbohydrates: 29.4g
- Fiber: 1.6g
- Sugar: 4.5g
- Protein: 8.8g
- Vitamin A: 185IU
- Vitamin C: 3mg
- Calcium: 181.5mg
- Iron: 0.85mg
