Before you make these savory biscuits with sun dried tomatoes and herbs, let give you a small warning. These will be gobbled up so fast, you may not get  one. Or at least that’s what happened the first time I made them. I had made these early one morning and left to go run errands and by the time I had come home, the HH had wolfed down the whole pan.

So yes, you may want to bake a double batch. Or at least hide a few so you get a chance to taste them for yourself.

Ingredients
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 tablespoon kosher salt
1/4 teaspoon baking soda {15 Cool Uses for Baking Soda}
1/4 teaspoon dry mustard powder
2 tablespoons fresh chives, chopped
1/4 teaspoon dried thyme
1/2 cup cold unsalted butter, chopped into small cubes
4 ounces chilled goat cheese, crumbled
1/2 cup plus 2 tablespoons buttermilk {How to Make Buttermilk}
2 tablespoons chopped sun-dried tomatoes
1 egg, lightly beaten

Directions

Preheat the oven to 375

Line a baking sheet with parchment paper. {I use Silpats}. In a bowl, stir together the flour, baking powder, baking soda, sugar, mustard powder and salt. Cut in the butter until the mixture resembles coarse crumbs. Add 1/2 cup buttermilk, goat cheese, sun dried tomatoes, chives and stir until a dough forms.

Gently roll out dough on to a lightly flowered surface and using your favorite biscuit cutter, cut out your biscuits.

Place biscuits on to a parchment lined baking sheet or silpat and brush with 2 tablespoons buttermilk.

Bake biscuits for 12- 15 minutes until lightly brown and firm.  Serve warm.

These biscuits go nicely with my Southwest chicken chili.