Instructions: Pour 3/4 cup boiling water over 10 pieces of dried tomatoes. Let sit for minutes to dehydrate.

Stir together flour, sugar, baking powder, garlic salt, basil and thyme. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in cheese and tomatoes. Make a well in the center of the dry mixture. Add sour cream and milk all at once. Stir just until moistened.

Turn dough out onto lightly floured board. Flour top and knead 2 or 3 times. Lightly roll out inch thick. Cut with biscuit cutter.

Place on ungreased baking dish. Bake at 425 degrees for 12-15 minutes or until lightly brown.

RED BAND BEST BISCUIT CONTEST - 1st place - Jackie Wilder, Raleigh, NC

North Carolina State Fair

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