Sun-Dried Tomato Semolina Biscuits

• 2 cups boiling water
• 10 sun-dried tomatoes, packed without oil
• 2 cups all-purpose flour
• 1/4 cup semolina flour or yellow cornmeal
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon dried basil
• 1/4 teaspoon ground red pepper
• 1/4 cup chilled butter or stick margarine, cut into small pieces
• 1 cup low-fat buttermilk
• Cooking spray

1. Combine boiling water and sun-dried tomatoes in a bowl; let stand for 15 minutes. Drain and chop.
2. Preheat oven to 425u0b0.
3. Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour and next 7 ingredients (all-purpose flour through pepper) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. (Flour mixture and butter can also be combined in a food processor; pulse until mixture resembles coarse meal.) Add tomatoes and buttermilk; stir just until moist.
4. Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place on a baking sheet coated with cooking spray. Bake at 425u0b0 for 15 minutes or until golden.

boiling water, tomatoes, flour, flour, sugar, baking powder, salt, baking soda, basil, ground red pepper, butter, lowfat buttermilk, cooking spray

Taken from www.myrecipes.com/recipe/sun-dried-tomato-semolina-biscuits (may not work)