These homemade biscuits with fresh tomatoes are delicious. Full of flavor, simple to prepare, and a fabulous Southern treat.
Table of contents
❤️WHY WE LOVE THESE BISCUITS
These biscuits are simple to prepare and such a wonderful way to use up all those fresh garden tomatoes. We basically take an old-fashioned buttermilk biscuit and add cheese, herbs, and tomatoes. Serve these biscuits for breakfast with eggs or for dinner with garlic butter. The possibilities are endless. If you like biscuits, you’ll definitely want to make our Mama’s Cathead Biscuits or Sour Cream Biscuits.
All Purpose flour– We haven’t made these with self-rising flour.
Baking Powder and Baking Soda-they provide they rise!
White granulated sugar– It doesn’t make the biscuits sweet but adds a great flavor.
Salt-needed for flavor.
Buttermilk-you need the buttermilk; it helps create the texture of the biscuit.
Chopped and peeled tomatoes-fresh garden tomatoes are best, but they shouldn’t be overly ripe because then they will be too juicy.
Shredded cheddar cheese-you can use pre-shredded cheese, but shredding your own makes it even better.
Other ingredients include butter, ground ginger, and fresh basil.
You can use regular milk, but it will change the texture a bit and you can certainly use dried basil if you don’t have fresh.
Biscuit cutter-if you don’t have one, use the lip of a small jar or juice glass or a knife to cut square biscuits.
🍽️HOW TO MAKE
These biscuits come together really quickly and are super versatile.
Before you start, make sure to have your tomatoes ready. They should be peeled and chopped.
Whisk together flour, baking powder, sugar, salt, baking soda, ginger, and basil in a large bowl.
Add bacon drippings or butter and buttermilk. Mix with a spoon.
Fold in tomatoes and shredded cheese. Turn out onto a floured surface. (Add more flour if needed because this is a wet dough, you want it to be workable)
Pat out the dough board with your hands and cut out biscuits with a biscuit cutter.I don’t roll these biscuits out. Place on a sprayed baking sheet.
Bake in a preheated 400-degree oven for 20 to 25 minutes. You can brush the tops with melted butter before removing them from the oven.
Since this is a wet dough, do not use overly ripe tomatoes. I drained my tomatoes after chopping and before adding them to the dough mixture. You can drain them by using a cheesecloth or simply press the juice from them with a paper towel.
Do not be afraid to add some flour to the dough to make it workable. Remember that all flours are not created equal and will react differently in recipes. If you have to add more, it’s okay.
You could easily add any type of cheese you like to these biscuits. I recommend you use a cheese that melts well. Mozzarella or Colby would be wonderful. Add herbs and spices that your family like. You could easily add oregano, garlic, etc.
WHAT TO SERVE WITH TOMATO BISCUITS
They make a perfect side for breakfast or dinner. Add them as a side to our sausage green chile breakfast casserole. They would also go great with baked spaghetti or our impossible Italian pie.
❓FREQUENTLY ASKED QUESTIONS?
I’ve never tried it, but I don’t think it will be a problem. I would use diced tomatoes and be sure to drain and get as much juice out of them as possible. I would also cut back on the milk to make the dough less wet.
First, be sure that your baking powder and baking soda are fresh. Here is how you check it. Also, always place your biscuits on the baking sheet TOUCHING. This will make them rise UP and not OUT because they are up against each other.
STORING AND REHEATING
Biscuits are best when served immediately. You can store these in an air-tight container and keep them in a cool place. They will keep 2-3 days. Reheat by laying a damp paper towel over the biscuits and place in the microwave for 10 seconds at a time till warmed through.
📖HOW TO FREEZE BISCUITS
You’ll want to freeze them before you bake them. Cut them out and place them on a pie pan or baking sheet. Then place the pan with the biscuits in the freezer for several hours until frozen. Remove the frozen biscuits and put them in a Ziploc freezer bag. I use one of those gallon-sized bags and fill it up. That’s all there is to it.
💕MORE RECIPES YOU MAY ENJOY
This recipe makes around 16 biscuits, depending on how large/small you make them. This recipe can easily be doubled.
- 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.
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