TOMATO BASIL DROP BISCUITS

TOMATO BASIL DROP BISCUITS
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From the kitchen of Dawn Timmers
  • CourseBrunches & Bread
TOMATO BASIL DROP BISCUITS
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
From the kitchen of Dawn Timmers
  • CourseBrunches & Bread
Ingredients
  • 1 Tblsp. olive oil
  • 1 small onion finely chopped (½ cup)
  • 1 medium tomato finely diced, skin on
  • 1/4 cup fresh basil chopped
  • 1/2 tsp. dried oregano
  • 2 cups flour
  • 1 Tblsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/3 cup shortening
  • 2/3 cup milk
Instructions
  1. Heat oven 425.
  2. Sauté onion in oil till tender, about 5 minutes.
  3. Add tomato. Cook one minute more.
  4. Remove from heat and stir in basil and oregano. Cool slightly.
  5. Mix flour, baking powder, salt, pepper in a separate bowl.
  6. Cut in shortening until mixture resembles coarse crumbs.
  7. Stir in milk and tomato mixture, just until dough comes together and all dry ingredients are moistened-it will be sticky.
  8. Drop by heaping tablespoons, 2 inches apart on an ungreased sheet.
  9. Bake for 10 to 12 minutes or until golden brown.
  10. Serve warm or cool on wire rack.
  11. Makes 16 yummy biscuits.
Terri's Notes

If you like garlic, add a clove of minced garlic to onion.

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