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Heavenly Sun-Dried Tomato Biscuits

My H-E-B Texas Life Magazine



Quick and easy


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 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.)

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 prepared baking sheet and bake for 15 minutes. Serve with H-E-B Lemon or Mediterranean Honey.
Nutritional Information
No Nutritional Information Available
My H-E-B Texas Life Magazine

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