sun-dried tomato biscuits

from This Is Atlanta Cooking, Rathbun's episode

1 1/4 c buttermilk

1/2 t salt

1 t sugar

freshly ground black pepper

2 1/4 c all-purpose flour

1/2 c cubed unsalted butter, chilled

1/2 c sun-dried tomatoes, warmed and softened, chopped

Preheat oven to 400 degrees. Cut butter into flour until it resembles coarse cornmeal. Stir in baking powder, salt, and pepper. Stir in tomatoes. Pour in buttermilk while folding until most of the flour is incorporated. Do not overmix. Sprinkle a little flour on the counter and gently form dough together. Sprinkle flour on top and use biscuit cutter to cut into rounds. Bake on ungreased sheet for about 12 minutes.