Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -Waldine Van Geffen VGHC42A |
| 2 cups | Unbleached flour; or 3 C |
| 1 teaspoon | Baking soda |
| 2 teaspoons | Cream of tartar |
| \N x | Salt |
| 4 tablespoons | Butter |
| ¾ cup | Milk |
| 2 teaspoons | Sonoma dried tomato bits; heaping |
Preheat oven to 450~. lightly grease a baking sheet and set aside.
Sift together flour, soda, cream of tartar and salt. Using a pastry blender or your hands, cut in the butter (or pulse in food processor) until the mixture looks grainy, like coarse crumbs. Pour the milk in a well in the center, add tomatoes and mix until a soft elastic dough is formed. Do not overmix. Knead dough lightly on a floured surface until smooth and press with hands or roll dough into a pad about ¾" thick. Cut into 2-½ to 3" rounds with a glass or cookie cutter.
Bake on prepared sheet for about 10 minutes or until they rise and are golden. (wrv)