Recipe: Parmesan Tomato Biscuits (using whole wheat flour, tomato juice and sun dried tomatoes)

PARMESAN TOMATO BISCUITS

1 cup unbleached all purpose flour
1 cup whole wheat flour
1 Tbsp. baking powder
1 tsp. salt
1/4 cup freshly grated Parmesan cheese
1 tsp. each minced fresh oregano and basil
2/3 cup tomato juice
2 Tbsp. finely minced sun-dried tomato
1/2 cup unsalted butter, melted, divided use

Preheat oven to 450 degrees F.

Sift the flours, baking powder and salt together in a bowl. Stir in the parmesan, herbs, tomato juice, sun-dried tomato, and all but 2 tablespoons of the melted butter; mix until the dough comes together. On a lightly floured board, knead the dough briefly to make a fairly smooth dough.

Roll out the dough 1/2-inch thick and cut out rounds with a 2-inch cutter. Gather together the scraps and re-roll, utilizing all dough.

Place the dough rounds on a ungreased baking sheet and brush the tops with the remaining 2 tablespoons melted butter.

Bake at 450 degrees F in the upper third of the oven for 10-12 minutes or until the biscuits are puffed and lightly browned. Serve warm.

Makes 12-14 biscuits
From: Risa G., NJ
Source: From The Earth to the Table by John Ash and Sid Goldstein