Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Waldine Van Geffen VGHC42A
2 c Unbleached flour; or 3 C
1 ts Baking soda
2 ts Cream of tartar
x Salt
4 tb Butter
3/4 c Milk
2 ts 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 3/4"
thick. Cut into 2-1/2 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)

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