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Heavenly Sun-Dried Tomato Biscuits
Prep Time:
15 minutes
Cook Time:
15 minutes
24 biscuits

1 pkg. (¼ oz.) Rapid Rise Dry Yeast

5 c. H-E-B Baker’s Scoop Self-Rising Flour

¼ c. H-E-B Sugar

½ tsp. salt

¾ c. H-E-B Sun-Dried Tomato Seasoned Butter or your favorite flavor

1¾ c. H-E-B Buttermilk

1 container (12.3 oz.) H-E-B Lemon or Mediterranean Honey


Heat oven to 400°F. Line a baking sheet with parchment paper and set aside.
Dissolve yeast in ⅓ cup warm water (95°F—100°F) and set aside.
Combine fl our, sugar, salt, and butter in a food processor bowl. Process for 30 seconds t
o a coarse texture. Add yeast mixture and buttermilk and process 10 more seconds to form s
ticky dough. Place dough in large bowl, dust with extra fl our, and form a ball. Cover dou
gh with plastic wrap and allow to rise for 30 minutes. (You can refrigerate dough for 2 da
ys before using.)
Punch dough several times in bowl and turn out onto lightly fl oured surface. Roll to one-
inch thickness and cut 24 rounds with a two-inch biscuit cutter. Place rounds on the prepa
red baking sheet and bake for 15 minutes. Serve with H-E-B Lemon or Mediterranean Honey.

Nutritional Information

No Nutritional Information Available


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