| 2 1/2 | c | All-purpose flour |
| 2 | ts | Double-acting baking powder |
| 1 1/4 | ts | Salt |
| 1/2 | ts | Baking soda |
| 1 | c | Grated provolone |
| 1/2 | c | Thinly sliced scallion |
| 2 | tb | Minced fresh parsley leaves |
| 3/4 | ts | Dried rosemary, crumbled |
| 3/4 | ts | Coarsely ground pepper |
| 1/3 | c | Drained and chopped sun-dried tomatoes, reserving 2 packed in oil |
| 1 | tb | The oil |
| 2 | tb | Vegetable shortening at room temperature |
| 2 | tb | Sugar |
| 2 | | Garlic cloves, cooked in boiling water for 15 minutes, drained, peeled, and mashed with a fork |
| 2 | lg | Eggs, beaten lightly |
| 1 1/4 | c | Buttermilk |
| 1/3 | c | Pine nuts, toasted lightly |
