[ world famous recipes ] Sun-Dried Tomato Semolina Biscuits

Sun-Dried Tomato Semolina Biscuits

2 cups boiling water
10 sun-dried tomatoes, packed without oil
2 cups all-purpose flour
1/4 cup semolina flour or yellow cornmeal
1 tablespoon sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon dried basil
1/4 teaspoon ground red pepper
1/4 cup chilled butter or stick margarine, cut into small pieces
1 cup low-fat buttermilk
Cooking spray

Combine boiling water and sun-dried tomatoes in a bowl; let stand for
15 minutes. Drain and chop.
Preheat oven to 425°.

Lightly spoon flours into dry measuring cups; level with a knife.
Combine all-purpose flour and next 7 ingredients (all-purpose flour
through pepper) in a bowl; cut in butter with a pastry blender or 2
knives until mixture resembles coarse meal. (Flour mixture and butter
can also be combined in a food processor; pulse until mixture
resembles coarse meal.) Add tomatoes and buttermilk; stir just until
moist.

Turn dough out onto a heavily floured surface; knead lightly 5 times.
Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit
cutter. Place on a baking sheet coated with cooking spray. Bake at
425° for 15 minutes or until golden.

Yield: 1 dozen (serving size: 1 biscuit)

NUTRITION PER SERVING
CALORIES 140(29% from fat); FAT 4.5g (sat 2.6g,mono 1.3g,poly 0.3g);
PROTEIN 3.4g; CHOLESTEROL 10mg; CALCIUM 67mg; SODIUM 345mg; FIBER
0.9g; IRON 1.4mg; CARBOHYDRATE 21.3g

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