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Flaky Biscuits

These tender, flaky biscuits flecked with sun-dried tomatoes with parmesan are a delicious way to start the morning. Let's break down making biscuits!
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Course: Breakfast
Cuisine: American
Keyword: Biscuit, Breakfast
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 8 Biscuits
Calories: 398kcal
Author: Emily Laurae


  • ¼ cup (27 g) Sun Dried Tomatoes, chopped
  • ¼ cup (60 g) Parmesean, grated
  • 10 Tbsp. (140 g) Unsalted Butter, cold, cubed
  • tsp. Salt
  • 1 ½ tsp. Black Pepper
  • tsp. Baking Powder
  • ½ tsp. Baking Soda
  • 1 ½ tsp. Granulated Sugar
  • cups (312 g) All-Purpose Flour
  • cups (287 g) Sour Cream
  • 2 Tbsp. Buttter, melted
  • Flaky sea salt


  • Preheat to 425°
  • Roughly chop sun dried tomatoes and grate parmesan cheese
  • Whisk all of your dry ingredients together in a large bowl 
  • Add pieces of butter to dry ingredients, coating them all with flour. Using your fingers, press butter pieces between your fingers and working butter into flour. Your goal is to work the butter into the dry ingredients to the point where you see what looks like coarse uneven crumbs. 
  • Add sun dried tomatoes and cheese to the mixture along with the sour cream  
  • Using a spatula, continue mixing the dough together and then eventually using your hands to knead the dough onto itself. Continue until the shaggy dry bits of dough have been fully incorporated. 
  • Place dough onto a lightly floured surface and form into a 1 inch thick rectangle with the help of a rolling pin
  • Using a bench scraper or a sharp knife, cut rectangle into four equal parts and stack each piece on top of each other 
  • Again, using the rolling pin, press the four stacked biscuits gently down on top of each other. Keep pressing down until the dough is shaped into another rectangle that is 1 inch thick. Here you are creating the layers that allow for your biscuit to grow tall and flaky in the oven.
  • Once another 1 inch thick rectangle is formed, cut the biscuits into eight even pieces 
  • Place biscuits on parchment lined baking sheet in preparation to bake. 
  • Melt the final two tablespoons of butter, brush on top of biscuits and add a sprinkling of flaky sea salt
  • Bake for 20-22 minutes or until browned on top. 


For unflavored biscuits pictured above, omit adding sun-dried tomatoes and parmesan. 


Calories: 398kcal | Carbohydrates: 35g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 912mg | Potassium: 231mg | Fiber: 2g | Sugar: 3g | Vitamin A: 837IU | Vitamin C: 2mg | Calcium: 159mg | Iron: 2mg
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