Sun-Dried Tomato Semolina Biscuits

Health score
5%
Sun-Dried Tomato Semolina Biscuits
45 min.
12
141kcal

Suggestions


Indulge in a savory treat with our delightful Sun-Dried Tomato Semolina Biscuits! Perfect for those who crave a unique twist on traditional biscuits, these flavorful bites are an excellent choice for any occasion. Combining the rich taste of sun-dried tomatoes with the satisfying crunch of semolina flour, these biscuits offer a perfect balance of texture and flavor in every bite.

Whether you're hosting a brunch, looking for a delicious snack, or even planning a picnic, these biscuits stand out with their vibrant color and aromatic herbs. The hint of dried basil and the subtle kick from ground red pepper make every biscuit an experience worth savoring. Each biscuit contains only 141 calories, making them a guilt-free addition to your dessert table or appetizer platter.

With a preparation time of just 45 minutes, you can whip up a batch of these mouthwatering biscuits, satisfying both your craving and your guests’ appetites. And the best part? They are easy to make! With just a few simple steps, you'll discover how rewarding it is to enjoy freshly baked biscuits straight from your oven. Treat yourself and your loved ones to a delicious burst of flavor that perfectly complements any meal!

Ingredients

  • 1.5 teaspoons double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • teaspoon basil dried
  • cups flour all-purpose
  • 0.3 teaspoon ground pepper red
  • cup buttermilk low-fat
  • 0.8 teaspoon salt 
  • 0.3 cup semolina flour yellow
  • 0.3 cup stick margarine chilled cut into small pieces
  • tablespoon sugar 
  • 10  sun-dried tomatoes packed
  • cups water boiling

Equipment

  • food processor
  • bowl
  • baking sheet
  • oven
  • knife
  • blender
  • measuring cup

Directions

  1. Combine boiling water and sun-dried tomatoes in a bowl; let stand for 15 minutes.
  2. Drain and chop.
  3. Preheat oven to 42
  4. Lightly spoon flours into dry measuring cups; level with a knife.
  5. Combine all-purpose flour and next 7 ingredients (all-purpose flour through pepper) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. (Flour mixture and butter can also be combined in a food processor; pulse until mixture resembles coarse meal.)
  6. Add tomatoes and buttermilk; stir just until moist.
  7. Turn dough out onto a heavily floured surface; knead lightly 5 times.
  8. Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter.
  9. Place on a baking sheet coated with cooking spray.
  10. Bake at 425 for 15 minutes or until golden.

Nutrition Facts

Calories141kcal
Protein9.75%
Fat29.57%
Carbs60.68%

Properties

Glycemic Index
30.63
Glycemic Load
13.99
Inflammation Score
-3
Nutrition Score
4.910434766956%

Nutrients percent of daily need

Calories:140.73kcal
7.04%
Fat:4.64g
7.14%
Saturated Fat:1.03g
6.45%
Carbohydrates:21.44g
7.15%
Net Carbohydrates:20.32g
7.39%
Sugar:2.7g
3%
Cholesterol:0.8mg
0.27%
Sodium:324.41mg
14.1%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.44g
6.89%
Vitamin B1:0.19mg
12.65%
Selenium:7.77µg
11.1%
Folate:41.74µg
10.43%
Manganese:0.2mg
10.2%
Vitamin B2:0.15mg
8.73%
Iron:1.36mg
7.57%
Vitamin B3:1.48mg
7.42%
Phosphorus:66.13mg
6.61%
Calcium:62.43mg
6.24%
Fiber:1.12g
4.49%
Vitamin A:218.23IU
4.36%
Magnesium:14.9mg
3.72%
Copper:0.07mg
3.62%
Potassium:125.58mg
3.59%
Zinc:0.38mg
2.51%
Vitamin B6:0.04mg
2.18%
Vitamin K:2.27µg
2.16%
Vitamin B5:0.21mg
2.06%
Vitamin E:0.21mg
1.39%
Vitamin C:0.9mg
1.09%
Source:My Recipes