Tomato-basil Drop Biscuits
Bits of onion, tomato, and fresh basil lend garden freshness to baking powder biscuits.
Prep Time:
15 mins
Total Time:
33 mins
Servings:
Makes about 16 biscuits.
Ingredients
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1 tablespoon olive oil
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1 small onion, chopped
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1 medium-size tomato, finely diced (3/4 cup)
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1/4 cup chopped fresh basil
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1/2 teaspoon dried oregano
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2 cups all-purpose flour
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1 tablespoon baking powder
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1 teaspoon salt
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1/4 teaspoon coarsely ground black pepper
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1/3 cup solid vegetable shortening
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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 information
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
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