Monday, February 20, 2012
Tomato Herb Biscuits
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!
Flour - refer to GF conversion chart
Milk - Unsweetened So Delicious coconut milk