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+ servings
Bowl full of cheddar biscuits with melted butter.

Tomato Biscuits

Buttermilk Biscuits made with chopped tomatoes, cheddar cheese and herbs! Delicious savory tomato biscuits.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 Biscuits


  • 2 1/4 Cups (281 grams) All Purpose Flour
  • 1 Tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Kosher Salt
  • 1/2 tsp Garlic Powder
  • 2 tsp Chopped Fresh Rosemary
  • 8 Tbsp (113 grams) Unsalted Butter cold, cut into small pieces
  • 1/2 Cup (100 grams) Pomi Chopped Tomatoes strained slightly through sieve to remove excess juice
  • 1/2 Cup (50 grams) Shredded Cheddar Cheese cold
  • 2/3 Cup (160 grams) Buttermilk cold


  • Preheat oven to 450 F (230 C) and line a baking tray with parchment paper.
  • In a large bowl hand whisk together flour, salt, baking powder, baking soda, garlic and rosemary.
  • Add butter pieces and using a pastry cutter, mix butter into flour until resembles a cornmeal texture with small pea size bits of cold butter.
  • Using a wooden spoon or rubber spatula, stir in tomatoes, cheddar cheese, and buttermilk.
  • Gently pack biscuit dough together and transfer onto a floured surface.
  • Gently, gently pat the dough out until it's about 1/2 inch thick.
  • Fold the dough about 3 times, gently press the dough down to a 1 inch thick.
  • Cut the rectangle in half with a sharp knife and then each half into thirds for 9 square biscuits.
  • Place biscuit squares onto parchment paper lines baking tray spacing 2 inches apart.
  • Bake biscuits for 14-15 minutes until fluffy and golden brown on edges.
  • Brush biscuits with melted butter and serve warm.