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2 1/4 c Red Band all purpose flour
1 T sugar
3 t baking powder
3/8 t garlic salt
1/2 t basil,crushed
1 t thyme,crushed
1/2 c butter
1/3 c Parmesan cheese,Shredded
4 T dried tomatoes,drained and
-snipped
1/4 c sour cream
1/2 c 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 ¾ 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