Tomato Herb Biscuits

I made some sundried tomatoes this week. Well, they weren't really sundried. I cut romas almost in half and opened them up like a book. Then I placed them on racks (baked good racks) on top of cookie sheets and baked them in an extremely slow oven (200 degrees) for seven or eight hours. My experience is that you should periodically check them and take out the smaller ones as they get dried but not crispy (you're aiming for raisin-like quality). Pack them in olive oil, but I would definitely refrigerate them. I just packed them in a jar and put them in the freezer for future use.

Here's a lovely use for them;

Preheat oven to 450 degrees. In med bowl combine 2 1/4 c. all purpose baking mix, 1/4 cup drained and finely chopped oil packed sun dried tomatoes, and 2 T chopped parsley. Stir in 2/3 cup low fat milk. Drop dough by heaping tablespoons 2 in apart onto ungreased cookie sheet. Bake 8-10 minutes or till golden. Cool slightly on wire rack.