Yield: 8 Servings
|\N \N||-Waldine Van Geffen VGHC42A|
|2 cups||Unbleached flour; or 3 C|
|1 teaspoon||Baking soda|
|2 teaspoons||Cream of tartar|
|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)