Cheddar and Tomato Biscuits

Cheddar and Tomato Biscuits


  • 3 cups flour
  • 1 tablespoon baking powder
  • 6-10 tablespoons butter, margarine or shortening
  • 3/4 - 1 c milk
  • 1/4 - 1/3 cup dried tomatoes, refreshed in hot water and sliced or chopped
  • 1/2 - 3/4 cup grated cheddar cheese and/or Parmesan


Approximately 12 large biscuits. Sift the flour and baking powder togeter. Cut in the butter using a pastry cutter or two forks. Add 1/2 - 3/4 cup of milk and mix together. If there is still flour in the bowl add more milk. Biscuit dough should form a loose ball and be stickier than pie crust dough. Mix dough quickly and stop as soon as it's mixed. Add tomatoes and cheese. Drop very large spoonfuls (a heaping serving spoon) of dough onto a greased baking sheet. Bake for 15-20 minutes at 325 degrees. Serve warm or cold.

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