Heavenly Sun-Dried Tomato Biscuits

Prep Time:
15 minutes
Cook Time:
15 minutes
24 biscuits

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1pkg.(¼ oz.) Rapid Rise Dry Yeast,

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

¼c.H-E-B Sugar,


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

1¾c.H-E-B Buttermilk,

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


1 Heat oven to 400°F. Line a baking sheet with parchment paper and set aside.

2 Dissolve yeast in ⅓ cup warm water (95°F—100°F) and set aside.

3Combine fl our, sugar, salt, and butter in a food processor bowl. Process for 30 seconds to a coarse texture. Add yeast mixture and buttermilk and process 10 more seconds to form sticky dough. Place dough in large bowl, dust with extra fl our, and form a ball. Cover dough with plastic wrap and allow to rise for 30 minutes. (You can refrigerate dough for 2 days before using.)

4Punch 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 prepared 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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