3 1/2 c. unbleached all purpose flour, sifted
4 tsp. baking powder
1 tsp. salt
1 stick and 2 tbsp. sweet butter, frozen
1 1/2 c. milk
1 c. sun dried tomatoes, chopped
2 tbsp. Parmesan cheese, grated

Preheat oven to 400 degrees. Sift together the flour, baking powder and salt. Grate butter into the flour. Mix lightly with finger tips to distribute butter through flour, leaving small lumps.

Mix in milk to form a sticky dough. Turn dough onto a lightly floured board and knead a few times to make a smooth ball. Divide in half. Roll out half to about 8 to 12 inches or into a 10 inch square. Sprinkle tomatoes over dough, then sprinkle the cheese. Roll out remaining dough to same size and fit over top. Trim uneven edges. Cut dough in 2 inch squares. Place on ungreased baking sheets. Bake 12 to 15 minutes, until golden. Cool briefly on racks before serving. Serve warm. Yield 25 biscuits.