Sun Dried Tomato Homemade Biscuits

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Welcome to the unofficial brunch week here on WGC! We’re diving head first into all sorts of amazing spring themed brunch recipes and it’s kicking off with Sun Dried Tomato and Cheese Homemade Biscuits!

Sun Dried Tomato and Herb Cheesy Biscuits from (@whatsgabycookin)

I’ve been a fan of homemade biscuits for as long as I can humanly remember. Adam made us a version of these homemade biscuits 10 years ago when we were in Palm Springs, and I’ve been making iterations of them ever since. These are jammed packed with sun dried tomatoes, plenty of cheese, herbs and obviously butter. They’re finished with some large flakes of Maldon sea salt and then baked to perfection. You can easily serve these whole with a tub of room temp butter for slathering on top! OR… you can slice them, add some sliced cheese, scrambled eggs, some prosciutto and have an insane breakfast sandwich!

A few notes on making alterations to this recipe:

  • If you want to sub out the sun dried tomatoes, no problem! Just omit and keep the rest of the recipe the same.
  • If you’d like to use a different kind of cheese, be my guest. Just use the same amount called for below to keep the ratios working properly!
Sun Dried Tomato and Herb Cheesy Biscuits from (@whatsgabycookin)

Need more Spring Brunch inspiration – we made you a complete menu with cocktails and all!

Sun Dried Tomato and Herb Cheesy Biscuits

5 from 1 vote
These cheesy, herby biscuits make the perfect addition to any brunch menu! Serve them warm with room temperature butter, or slice them down the middle and turn them into breakfast sandwiches!
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Breakfast, Snack
Cuisine American
Servings 9 servings


  • 2 cups all purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/4 teaspoon baking soda
  • 1/4 cup unsalted butter plus 2 tablespoons
  • 1/2 cup chopped sun dried tomatoes in oil oil drained
  • 1/2 cup large shredded parmesan cheese
  • 1/2 cup chopped chives
  • 1 cup cold buttermilk
  • flaky salt and freshly cracked black pepper to top

To Serve:


  • Preheat oven to 450˚F.
  • In a large mixing bowl combine the flour, baking powder, baking soda, salt and pepper and whisk to combine. Using a fork or a pastry cutter, cut the cold butter into the flour mixture until crumbly. Make a well in the center, place sun dried tomatoes, cheese, and chives in the well and pour buttermilk over. Carefully and slowly stir until it comes together and makes dough.
  • Turn the dough out onto lightly floured surface and, with floured hands, give it a quick knead 3-4 times to bring it together.
  • Pat the dough into a 8×8 square about 1-inch thick, and cut into 9 square biscuits.
  • Place on a baking sheet lined with parchment or a silpat, brush with melted butter, sprinkle with salt and pepper and place in hot oven till puffed up and golden brown, around 15-18 minutes.
  • Slice each biscuit in half and serve with softened butter, prosciutto, scrambled eggs or whatever else you want!


  1. For a “never made biscuits” person this recipe both intrigued and terrified me. THAT being said, I made them! They are amazing and totally easy/ doable, even for a beginner biscuit maker like myself. So yum!

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