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Sundried tomato biscuits pilled into three layers in a beige bowl.

Sundried Tomato and Cheese Biscuits

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  • Author: Pate Giltner
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 3 inch biscuits 1x
  • Category: Biscuits
  • Method: Baking
  • Cuisine: American


These soft and buttery sundried tomato and cheese biscuits are full of Gruyère cheese, chives, and sundried tomatoes!


Units Scale
  • 1/2 cup butter plus 2-3 tablespoons melted butter
  • 2 3/4 cups all-purpose flour
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk
  • 1 tablespoon honey
  • 1 cup chopped dried sundried tomatoes
  • 2 cup shredded Gruyère cheese
  • 3 tablespoons chopped chives
  • 1/2 tsp pepper


  1. Preheat the oven to 450 degrees.
  2. Dice the sundried tomatoes, chop the chives, and shred the cheese.
  3. Whisk the flour, baking powder, baking soda, pepper, and salt together in a large bowl. 
  4. Cut the chilled butter into cubes and press it into the flour mixture until the butter is pea-sized. 
  5. Add the buttermilk and honey and stir until a loose dough forms.
  6. Add in the chopped sundried tomatoes, chives, and chese and knead until combined. 
  7. Turn the dough onto a floured work surface and press or roll the dough into a 1/2 inch - 1-inch rectangle and fold the dough onto its self in thirds. Like you would fold a sheet of paper. Press or roll the dough out to 1/2 inch - 1-inch again and repeat the fold.
  8. Using a floured cutter or knife cut out your biscuits and place them right next to each other on a lined baking sheet. Having all your biscuits touching will help them to rise.
  9. Brush the biscuits with melted butter and bake for 15-20 minutes.