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If you love biscuits but want to skip the usual butter bomb in favor of something a little brighter and health-conscious, these Sun-Dried Tomato Biscuits are your new weekend ritual. They’re flaky, tender, and studded with chewy bits of sun-dried tomato and the snap of feta cheese. I swapped in a few smarter swaps—fat free feta cheese for the cheese—to give them flavor and a contrast to the tomatoes without sacrificing that comforting biscuit chew. Perfect alongside a bowl of soup, as a savory breakfast sandwich base, or simply torn open and smeared with a dab of gravy.

Why these work

Sun-dried tomatoes add concentrated umami and sweet-tart bite, so you don’t need much salt or fat to feel satisfied.
Feta is giving added protein and tang.
Plenty of herbs to brighten things up and make these taste restaurant-worthy.

Variations & tips

Make them cheesy: Fold in 1/2 cup shredded sharp cheddar or Gruyère for melty pockets. Reduce added salt slightly if using salty cheese.
Make them dairy-free: Replace butter with a plant-based block butter and use coconut- or soy-based yogurt; use a dairy-free milk for brushing.
Herb punch: Fresh basil or chives are fantastic. If using basil, fold a tablespoon of chiffonade into the dough for a fresh finish.
Store & reheat: Keep leftovers tightly wrapped in the fridge for 3 days or freeze for up to 3 months. Reheat in a 350°F oven wrapped in foil for 8–10 minutes

Sun-Dried Tomato Biscuits

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 15 MinCook time: 30 MinInactive time: 10 MinTotal time: 55 Min

They’re flaky, tender, and studded with chewy bits of sun-dried tomato and the snap of feta cheese.

Ingredients

2 C. Flour
1 Tbsp. Baking Powder
1 Tsp. Salt
1 Tsp. Sugar
1/2 C. Butter, Frozen & Grated
1/2 C. Sun-Dried Tomatoes, Diced Finely
1 C. Reduced Fat Milk
1/2 C. Crumbled Reduced Fat Feta Cheese

Instructions

Preheat the oven to 400 degrees F. and lightly coat a baking sheet with non-stick spray; set aside.
Combine the 2 C. Flour, 1 Tbsp. Baking Powder, 1 Tsp. Salt, and 1 Tsp. Sugar in a large bowl together.
Cut the 1/2 C. Frozen Grated Butter into the flour mixture to create crumbles.
Add in the 1/2 C. Sun-Dried Tomatoes to the flour mixture and toss to coat the tomatoes in the flour.
Fold in the 1 C. Reduced Fat Milk, 1/2 C. Crumbled Reduced Fat Feta Cheese into the flour mixture and combine until dough forms.
Turn the dough out onto a lightly floured surface and knead a few times until the dough comes together.
Pat the dough out to be about 1" thick and use a 2" round cutter to cup biscuits out.
Arrange the biscuits on the prepared baking sheet and place in the fridge for about 10 minutes.
Place the baking sheet in the oven and bake for 30-35 minutes or until the biscuits are golden brown.
Remove from the oven and enjoy right away!

Recommended Products

Cento Chefs Sun Dried Tomatoes in Oil & Spices

Amazon Grocery, All Purpose Flour

Athenos Traditional Reduced Fat Crumbled Feta Cheese

Nutrition Facts

Calories

271

Fat (grams)

14 g

Sat. Fat (grams)

8 g

Carbs (grams)

31 g

Fiber (grams)

2 g

Net carbs

29 g

Sugar (grams)

5 g

Protein (grams)

7 g

Sodium (milligrams)

646 mg

Cholesterol (grams)

38 mg

Nutritional Claims: Sugar Conscious • Vegetarian • Pescatarian • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free •Lupine Free • Mollusk Free • Alcohol Free • Kosher