Tuscany Biscuits
 
first-place winner for best entree biscuit at the 2004 great river road 
food festival martha white biscuit cookoff, natchez, 
 
10 to 12 piece  of sun-dried tomatoes
3/4 cup  boiling water
21/4 cup  martha white all-purpose flour
1 Tbsp  sugar
3 tsp  fresh baking powder
3/4 tsp  garlic salt
1/2 tsp  dried basil, crushed
1 tsp  dried rosemary, crushed
1/2 cup  unsalted butter
1/3 cup  shredded parmesan cheese
1/4 cup  sour cream
1/2 cup  whole milk
 
preheat oven to 425 degrees. pour 3/4 cup boiling water over sun-dried 
tomatoes. let sit for 5 minutes to absorb water. drain tomatoes well and 
snip into small pieces. you will need to have about 4 tablespoons of 
tomatoes. stir together flour, sugar, baking powder, garlic salt, basil 
and rosemary. using a pastry blender, cut in cold butter until mixture 
resembles coarse crumbs. stir in parmesan cheese and drained tomatoes. 
make a well in the center of the dry mixture. add sour cream and milk. 
stir until moistened. do not overmix. turn dough out onto lightly floured 
board. flour top of dough and knead two or three times. lightly roll out 
to a thickness of 3/4 inch. cut with biscuit cutter. 
place on ungreased baking sheet and bake for 12-15 minutes or until 
lightly brown. 
makes 1 dozen biscuits. 
 
-- 
(ID: 5966) Mirror: rec.food.recipes: Sun, Oct 3, 2004


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