Sun-Dried Tomato Semolina Biscuits

Yield: 1 dozen (serving size: 1 biscuit)

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

140 (29% from fat)

Fat:

4.5g (sat 2.6g,mono 1.3g,poly 0.3g)

Protein:

3.4g

Carbohydrate:

21.3g

Fiber:

0.9g

Cholesterol:

10mg

Iron:

1.4mg

Sodium:

345mg

Calcium:

67mg