Tomato Biscuits
Buttermilk Biscuits made with chopped tomatoes, cheddar cheese and herbs! Delicious savory tomato biscuits.
Servings: 6 Biscuits
Ingredients
- 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
Instructions
- 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.