Monday, February 20, 2012

Tomato Herb Biscuits

These savory soft biscuits are great hot out of the oven!

olive oil
1 small onion - finely chopped
1 medium-large tomato - finely diced
1/4 cup chopped fresh basil
1 tsp dried oregano
2 cups flour
1 TBSP baking powder
1 tsp salt
1 tsp black pepper
1/3 cup solid vegetable shortening
2/3 cup milk

Preheat oven to 425.

Heat oil in a skillet over medium heat. Add onion and saute until tender, but not brown. Add tomato, cook 1 minute. Remove from heat and stir in basil and oregano. Cool.

In a large bowl mix together flour, baking powder, salt & pepper. Cut in shortening with 2 knives or a pastry knife, until the mixture resembles coarse crumbs. Stir in milk and tomato mixture just until dough comes together. Drop with a spoon onto an ungreased non stick cookie sheet. Bake 10-12 minutes or until biscuits are golden.
Also try adding 1/2 cup grated cheddar cheese with the milk for a cheesy herb biscuit!

**Allergy-free substitutions:
Flour - refer to GF conversion chart
Milk - Unsweetened So Delicious coconut milk

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