SUN-DRIED TOMATO SEMOLINA BISCUITS Semolina is durum wheat that's more coarsely ground than all-purpose flour (it's also what most dried pasta is made from). It has the consistency of fine cornmeal, which will work as a substitute. This dough is sticky, but don't add more flour; it'll make the biscuits less tender. 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

Combine boiling water and sun-dried tomatoes in a bowl; let stand for 15 minutes. Drain and chop.

Preheat oven to 425°F.

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.

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 425°F for 15 minutes or until golden.

Makes 1 dozen.

1 Serving - 1 biscuit: Calories: 140 (Cal. from fat: 29%), Fat: 4.5g (Saturated: 2.6g), Cholesterol: 10mg, Sodium: 345mg, Carbohydrate: 21.3g, Protein: 3.4g.

[Cooking Light, November 2000]