Bread, Savory

Asiago Sun Dried Tomato Biscuits

Asiago Sun Dried Tomato Biscuits

As a Southern girl, I can always appreciate a good biscuit. While it’s pretty tough to top a classic buttermilk biscuit, I do love experimenting with new and creative flavors when making biscuits at home!

These biscuits are full of chopped sun dried tomatoes and freshly shredded Asiago cheese. They’re tender and flaky, and they’re perfect with homemade chili, or topped with eggs, bacon, and cheese for a particularly indulgent breakfast sandwich.

Asiago Sun Dried Tomato Biscuits

Instead of using a pastry cutter to break up the butter for this recipe, I use the Cook’s Illustrated for making biscuits. That method works by getting buttermilk very cold in the freezer, and then pouring melted butter into the cold buttermilk. This will cause the butter to form into tiny globs. Mixing that into the flour will give you the flaky consistency that makes biscuits so special.

Plus, it’s so much easier to use this method rather than breaking up the butter with your hands or a pastry cutter.

Go ahead and try these biscuits for your next brunch, I hope you enjoy!

Asiago Sun Dried Tomato Biscuits

Asiago Sun Dried Tomato Biscuits


  • 1 cup buttermilk
  • 1 stick butter, melted and cooled slightly
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 1/3 cup jarred sun dried tomatoes, drained and chopped
  • 1 cup asiago cheese, shredded
  • 1 tsp dried rosemary
  • 1/2 tsp cayenne pepper
  • 1 tsp garlic powder


  • Preheat oven to 425F. Spray a large cast iron skillet with nonstick cooking spray, or line a baking sheet with parchment paper or Silpat.
  • Place buttermilk in the freezer, and chill until it is very cold, about 10 minutes.
  • In a large bowl, whisk together flour, baking powder, baking soda, sugar, salt, rosemary, cayenne powder, and garlic powder.
  • Once the buttermilk is chilled, stir the melted butter into the buttermilk. The butter should form into small globs in the milk.
  • Stir the buttermilk mixture into the flour until just combined. Fold in cheese and tomatoes.
  • On a clean, floured work surface, roll out the dough and pat down until it’s about 1 1/2 – 2 inches thick. Using a 2 1/2 or 3 inch biscuit cutter, cut out the biscuits. Place the biscuits on the prepared baking sheet.
  • Bake for 18-20 minutes, or until biscuits are lightly browned.
  • Enjoy warm!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.