Wednesday, August 8, 2012

Baking in Retro Style: Cheddar Garlic Sun Dried Tomato Biscuits

You can almost taste the cheesy-tomato crumbly goodness

These biscuits are crave-ably good, insanely easy to make and are great as a light breakfast or appetizer for dinner. And best of all, they reheat fantastically with just a few minutes in the toaster oven! Make these the night before and toast 'em up in the morning to keep your kitchen cool in these dog days of summer!

Bisquick or other Pancake/Biscuit Mix, I used Trader Joe's Mix (3 3/4 Cups)
Butter, as called for on box for drop biscuits (1/2 stick for TJs)
Milk, as called for on box for drop biscuits ( 1 and 1/2 Cup Milk for TJs)

1 cup grated cheddar cheese
1/3 to 1/2 cup sun dried tomatoes, depending on personal preference
2 to 4 cloves of garlic, diced or garlic pressed, amount varies by personal preference

Preheat your oven to the temp directed on the box, for me 400 degrees. Grate the cheese and set aside. Measure out the sun dried tomatoes and pour into a sauce pan with a little olive oil. Simmer on low heat to make the tomatoes softer and break apart more easily, about 2-3 minutes. Then add the diced/pressed garlic and saute until nicely roasted, another 2-3 minutes. Turn off the heat and set aside.

Now follow the directions on the box for drop biscuits to make the biscuit mix. Then simply stir in the tomato mixture and grated cheese. Spoon out large drop biscuits onto your 9 x 13 baking sheet, bake as directed (12-14 minutes by my box.) I fit about 6 biscuits per sheet, makes about 12 large biscuits or 18 medium.