2-1/2 cups flour
2 teaspoons baking powder
2 teaspoons kosher salt
½ teaspoon pepper
½ cup butter, room temperature, cut into pieces
½ cup grated Parmesan cheese (fresh not the powdered)
2 eggs
¼ cup milk
¼ cup oil-packed sun-dried tomatoes, drained and finely chopped
2 teaspoons rosemary
1 teaspoon minced garlic

Preheat oven to 375 degrees. In a large bowl, stir together the flour, baking powder, salt and pepper. Add butter and using hands or a fork, mix until coarse crumbs for. Add cheese and stir to combine. Set aside. In a small bowl, whisk together the eggs, milk, sun-dried tomatoes, rosemary and garlic. Add to the flour mixture and mix well. Divide in half. Shape each piece into an approximately 10-inch log and place on an ungreased baking sheet. Flatten until about 3 inches wide. Bake until lightly browned, about 20 minutes. Cool slightly and slice. Bake for an additional 15 minutes. Cool on wire racks.