Yummy’s Choice® Tatziki and Sun Dried Lebaneh Biscuits
Much adapted from Smitten Kitchen

With a host of delicious Yummy’s Choice products at my fingertips, I find it difficult not to use them as ingredients to upgrade nearly every recipe I make! These stellar biscuits are no exception. Please enjoy, and your constructive criticism is always welcome. Thank you for trying Yummy’s Choice food, and for trying my recipe!

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 tablespoons cold salted butter, cut into bits
1/4 pound Yummy’s Choice Cheese Nuggets™ (approx. 1 and 1/2 cups)
3 Yummy’s Choice Sun Dried Tomato Lebaneh (Mediterranean Cheese Balls), and accompanying oil
Drained and pureed tomatoes and green chilies, to taste (I used about 2 tablespoons)
1/2 cup Yummy’s Choice Tatziki Sauce (Cucumber Yogurt)
1 teaspoon fresh lemon juice

Preheat oven to 425°F. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Either cut the butter pieces into the flour mixture with a pastry blender or rub them in with your fingertips until well-combined. Combine with the Lebaneh, rubbing into the flour mixture with your fingertips once more. Then combine tomato puree, lemon juice and tatziki before adding in a slow stream to the flour mixture, combining gently with fingers until a sticky dough is formed. Pat dough out to a 1/2-inch thickness on a very well-floured counter and use a 3 1/2-inch biscuit cutter to cut six rounds. Bake on an ungreased (or parchment-lined) baking sheet for 15 to 17 minutes, until golden-brown on top. They will end up a beautiful salmony-orange color, thanks to the tomato puree.

Do ahead: If you’d like to serve them over a couple days, Deb at Smitten Kitchen recommends freezing already formed but unbaked biscuits until you are ready to bake them — you can bake them directly from the freezer, adding just a minute or two to the baking time.

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