This recipe for Tomato Biscuits is a great way to use up all those extra tomatoes in the garden. We loved the biscuits as a change from just regular biscuits and they were great for breakfast with eggs or with a meal. If it’s called a biscuit, I like it!
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon white granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon ground ginger
1 teaspoon chopped fresh basil, Optional (or 1/2 teaspoon dried basil)
2 tablespoons butter or bacon drippings, melted
3/4 cup buttermilk or could use regular milk
1 1/2 cups peeled and chopped tomatoes
1/2 cup shredded cheddar cheese or cheese or your choice
Whisk together flour, baking powder, sugar, salt, baking soda, ginger and basil. Add bacon drippings or butter and buttermilk. Mix with spoon. Fold in tomatoes and shredded cheese. Turn out onto a floured surface. (Add more flour if needed because this is a wet dough) Pat out onto dough board with your hands and cut out biscuits with a biscuit cutter. Place on a sprayed baking sheet. I don’t try to roll these out. Bake in preheated 400 degree oven for 20 to 25 minutes. Can brush tops with melted butter before removing from oven. Makes about 16 biscuits. Enjoy!
Note: Since this is a wet dough, do not use overly ripe tomatoes. I drained my tomatoes after chopping and before adding to dough mixture. I have not tried these with canned tomatoes but if I did, I would use diced canned tomatoes, drain and cut back on the milk in the recipe.
If you like this recipe, you might also like my recipe for Mashed Potato Biscuits.
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