| 2 14 cup Red Band all purpose flour | | 1 tbl sugar | | 3 tsp baking powder | | 3/8 tsp garlic salt | | 1/2 tsp basil crushed | | 1 tsp thyme crushed | | 1/2 cup butter | | 1/3 cup shredded Parmesan cheese | | 4 tbl dried tomatoes drained and snipped | | 1/4 cup sour cream | | 1/2 cup milk |
| | Pour 3/4 cup boiling water over 10 pieces of dried tomatoes . Let sit for minutes to dehydrate. | | Stir together flour , sugar, baking powder, garlic salt , basil and thyme . Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in cheese and tomatoes. Make a well in the center of the dry mixture. Add sour cream and milk all at once. Stir just until moistened. | | Turn dough out onto lightly floured board. Flour top and knead 2 or 3 times. Lightly roll out inch thick. Cut with biscuit cutter. | | Place on ungreased baking dish. Bake at 425 degrees for 12-15 minutes or until lightly brown. | | RED BAND BEST BISCUIT CONTEST - 1st place - Jackie Wilder, Raleigh, NC | | North Carolina State Fair |
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