Sun-Dried Tomato Biscuits
2 1/2 cups
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 cup crumbled feta cheese
1/4 cup sun-dried tomatoes, chopped
2 tablespoons chopped kalamata olives, drained well
2/3 cup milk
HEAT oven to 475°F. Coat baking sheet with no-stick cooking spray.
COMBINE flour, baking powder, salt and basil in large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cheese, tomatoes and olives. Add milk. Stir until dough just holds together.
PLACE dough on floured surface. Knead lightly 8 to 10 times. Roll or pat to 3/4-inch thick. Cut dough with floured biscuit cutter. Place on prepared baking sheet.
BAKE 12 to 15 minutes or until golden brown. Serve warm.
Serving Size (1 biscuit of 8), Calories 290 (Calories from Fat 130), Total Fat 14g (Saturated Fat 4g, Trans Fat g), Cholesterol 5mg, Sodium 460mg, Total Carbohydrate 33g (Dietary Fiber 1g, Sugars 2g), Protein 6g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.