The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 59 g
(Approx. 24 Servings)
Amount Per Serving
Calories 190 Calories From Fat 60
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 70 mg 3%
Total Carbohydrate 28 g 9%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 4 g
Vitamin A 4% Iron 8%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Heavenly Sun-Dried Tomato Biscuits

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
24  People


Recipe makes 24 Servings

1 red star active dry yeast
5 cup(s) H-E-B Baker's Scoop Self-Rising Flour
1/4 cup(s) H-E-B Sugar
1/2 Tsp kosher salt
2 Tbsp H-E-B Sun-Dried Tomato Seasoned Tapenade
1 1/2 cup(s) low fat cultured 1% buttermilk
3/4 cup(s) unsalted butter
Check All
Uncheck All
Add to List


Heat oven to 400°F.
Line a baking sheet with parchment paper, set aside.
Dissolve yeast in 1/3 cup warm water (95°F—100°F), set aside.
Combine flour, sugar, salt, tapenade, and butter in a food processor bowl,m and pulse 30 seconds to a coarse texture.
Add yeast mixture and buttermilk, process 10 more seconds to form sticky dough.
Place dough in large bowl, dust with extra flour, and form a ball, cover dough with plastic wrap allow to rise for 30 minutes.
Punch dough several times in bowl and turn out onto lightly floured surface.
Roll to one inch thickness, cut 24 rounds with a two inch biscuit cutter.
Place rounds on the prepared baking sheet and bake for 15 minutes.



Tell us what you think!
Tell us what you think!
Be the first to write a review!
Wondering what to say?
  • Include usage tips, key benefits, and helpful suggestions.
  • Did you have a good or bad experience?
  • Would you recommend this to friends or family?
  • Be respectful to others.
{{review.commentTitle}} {{review.timestampFormatted}}
by {{review.sender.screenName}} {{review.sender.screenName ? review.sender.screenName : 'Anonymous'}}
Was this review helpful to you? Yes {{review.posVotes}} No {{review.negVotes}} Flag
Customer Relations