Tomato Basil Drop Biscuits Recipes

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DADDY'S SAVORY TOMATO BISCUITS



Daddy's Savory Tomato Biscuits image

My father was a man that could take an unstocked kitchen and make a gourmet meal. I watched him make these biscuits when we were out of milk. Just amazing!

Provided by michellej

Categories     Bread     Quick Bread Recipes     Biscuits

Time 25m

Yield 18

Number Of Ingredients 6

3 cups self-rising flour
⅛ teaspoon baking soda
⅛ teaspoon salt
1 teaspoon white sugar
½ cup shortening
1 cup tomato-vegetable juice cocktail

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Stir the flour, baking soda, salt, and sugar together in a bowl, and cut in the shortening with a pastry cutter until the mixture looks like crumbs. Mix in the vegetable juice cocktail just until moist, and turn out onto a well-floured work surface. Gently knead several times just until dough holds together, roll out to 1/2-inch thick, and cut into rounds with a biscuit cutter. Place the biscuits onto the prepared baking sheet.
  • Bake in the preheated oven until risen and lightly browned, 8 to 10 minutes.

Nutrition Facts : Calories 127.8 calories, Carbohydrate 16.2 g, Fat 5.9 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 323.9 mg, Sugar 0.7 g

TOMATO COBBLER



Tomato Cobbler image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

4 cups mixed cherry tomatoes, halved
1 heaping tablespoon tomato paste
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh thyme
4 cloves garlic, sliced
2 shallots, thinly sliced
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 cups all-purpose flour
1/2 cup freshly grated Parmesan
1 heaping tablespoon baking powder
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1/4 teaspoon kosher salt
1/2 cup (1 stick) cold, salted butter, cubed
3/4 cup buttermilk
Fresh basil leaves, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • For the filling: Add the tomatoes, tomato paste, oregano, thyme, garlic and shallots to a 12-inch cast-iron skillet. Drizzle in the olive oil and sprinkle with the salt and pepper. Toss to combine and set aside.
  • For the drop biscuit topping: Combine the flour, Parmesan, baking powder, oregano, thyme and salt in a food processor and pulse a few times to combine. Add the butter and pulse until the dry ingredients and the butter are mostly combined. (If you do not have a food processor, this can be done with a pastry cutter.) Drizzle in the buttermilk and pulse (or stir in with a wooden spoon) until the mixture just forms a dough. Be careful not to overmix, as the biscuits will become tough when baked if you do.
  • Using 2 large spoons, drop 1/4 cup-sized balls of dough on top of the tomato mixture. Transfer to the oven, then bake until the biscuit topping is golden, and the filling is hot and bubbling, 24 to 26 minutes.
  • Remove from the oven and let stand for 5 minutes. Garnish with fresh basil and serve.

PARMESAN BASIL BISCUITS



Parmesan Basil Biscuits image

Rise to the occasion and serve these light flavorful biscuits the next time you invite guests to dinner. The olive oil, Parmesan cheese and basil make the golden gems so tasty, they don't even need butter! The recipe comes from our Test Kitchen.

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 9

2-1/2 cups all-purpose flour
1/4 cup shredded Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup buttermilk
3 tablespoons olive oil

Steps:

  • In a large bowl, combine the flour, cheese, basil, baking powder, baking soda, salt and pepper. Stir in buttermilk and oil just until moistened., Turn onto a lightly floured surface; gently knead three times. Roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet., Bake at 400° for 16-18 minutes or until lightly browned. Serve warm.

Nutrition Facts : Calories 129 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 301mg sodium, Carbohydrate 19g carbohydrate, Fiber 1g fiber), Protein 4g protein.

TOMATO COBBLER WITH PARMESAN-BASIL BISCUITS



Tomato Cobbler with Parmesan-Basil Biscuits image

Celebrate a bounty of summer tomatoes with a dish that takes cues from classic Italian flavors.

Provided by Food Network Kitchen

Categories     side-dish

Time 2h

Yield 6 servings

Number Of Ingredients 19

4 tablespoons extra-virgin olive oil, plus additional for brushing
1 medium onion, diced
2 cloves garlic, minced
2 large sprigs fresh basil
1/8 teaspoon crushed red pepper
3 large tomatoes (about 1 3/4 pounds), cut into 1-inch chunks
Kosher salt
2 cups mixed cherry or grape tomatoes, halved
3 tablespoons all-purpose flour
1 cup mini mozzarella balls (ciliegine or halved bocconcini)
3/4 cup yellow cornmeal
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon sugar
Kosher salt and freshly ground black pepper
6 tablespoons cold unsalted butter, cut into thin slices
2/3 cup buttermilk
1/3 cup grated Parmesan
2 tablespoons chopped fresh basil

Steps:

  • For the tomato filling: Preheat the oven to 350 degrees F.
  • Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly golden, about 5 minutes. Add the garlic, basil sprigs and crushed red pepper and cook, stirring occasionally for about 2 minutes, then add the chopped tomatoes and 1 1/2 teaspoons salt. Bring to a simmer and cook until the tomatoes just begin to soften, 4 to 5 minutes. Remove from heat and discard the basil sprigs. Add the cherry tomatoes and flour and gently stir to evenly coat. Check for seasoning and add more salt, if necessary. Transfer the tomato filling to a 2-quart baking dish and dot with the mozzarella balls. Drizzle with the remaining tablespoon of olive oil.
  • For the biscuit topping: In a medium bowl, whisk together the cornmeal, flour, baking powder, sugar, 1/2 teaspoon salt and pepper to taste in a medium bowl. Add the butter and use a pastry cutter or your fingers to rub the butter into the flour until you achieve pea-sized pieces. Make a well in the center of the flour and add the buttermilk, Parmesan and basil and gently combine with a fork until a sticky dough forms; take care not to overwork the dough.
  • Drop heaping tablespoons of the dough on top of the tomato filling. Brush with olive oil. Place the cobbler on a baking sheet and bake until the top is golden and the filling bubbly, about 1 hour. Remove and let rest for 15 minutes. Serve warm.

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