Tomato-basil Drop Biscuits

Bits of onion, tomato, and fresh basil lend garden freshness to baking powder biscuits.

Tomato-basil Drop Biscuits
Servings: 16 Prep 15 mins Bake 425°F 10 mins to 12 mins Cook 8 mins


  • 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

Make It

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

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 112, Fat, total (g): 6, chol. (mg): 1, carb. (g): 13, pro. (g): 2, sodium (mg): 211, Percent Daily Values are based on a 2,000 calorie diet.