Tomato-basil Drop Biscuits
From: Family CircleBits of onion, tomato, and fresh basil lend garden freshness to baking powder biscuits.
Servings: Makes about 16 biscuits.
Prep: 15 mins
Total: 33 mins
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Ingredients
1 tablespoon olive oil
1 small onion, chopped
1 medium-size tomato, finely diced (3/4 cup)
1/4 cup chopped fresh basil
1/2 teaspoon dried oregano
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/3 cup solid vegetable shortening
2/3 cup milk
Directions
1. Heat oven to 425 degrees F.
2. Heat oil in small skillet. Add onion; saute onion until tender, about 7 minutes. Add tomato; cook 1 minute. Remove from heat. Stir in the basil and oregano. Cool slightly.
3. Mix flour, baking powder, salt and pepper in a bowl. With pastry blender or 2 knives used scissor fashion, cut in shortening until mixture resembles coarse crumbs. Stir in milk and tomato mixture until dough comes together; dough will be sticky. Drop by heaping tablespoons, 2 inches apart, onto ungreased baking sheet.
4. Bake in 425 degree F oven for 10 to 12 minutes or until biscuits are golden. Remove to wire rack to cool. Makes about 16 biscuits.
Nutrition Facts
Calories 112, Total Fat 6 g, Cholesterol 1 mg, Sodium 211 mg, Carbohydrate 13 g, Protein 2 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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