Preheat
oven to 400 degrees. Combine
flour, baking powder, salt, parsley, basil and rosemary in a food processor.
Cut butter into 1/2 inch cubes and add.
Pulse until mixture resembles oatmeal.
Stir in sundried tomatoes and cheese.
Beat eggs with half-and-half. Add
all at once to flour mixture and stir with a fork until it forms a sticky
dough. Turn onto a
floured surface and knead for about a minute, adding more flour as needed.
Divide dough in half. Pat
each half into a 7 or 8 inch circle.
Cut each one into 8 wedges.
Place on lightly greased cookie sheet and bake for 10 - 15 minutes,
or until golden brown.
Rock
Eddy Bluff Farm, an Ozark country retreat
www.rockeddy.com