INGREDIENTS
1/3 cup
oil-packed sun-dried tomatoes
2 1/4 cups
flour
2 tsp
baking powder
2 tsp
sugar
1 1/4 tsp
basil
1 tsp
salt
1/2 tsp
baking soda
1/2 tsp
coarsely ground pepper
2 larges
eggs
1 1/4 cups
buttermilk
3 tbsp
canola oil
1 cup
provolone cheese
1/4 cup
parsley