Tomato-Basil Drop Biscuits Recipe

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I grow fresh basil in my garden each summer. I use it in almost everything I cook. It really gets your taste buds going.—Shirley A. Glaab, Hattiesburg, Mississippi

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Tomato-Basil Drop Biscuits Recipe

Prep/Total Time: 25 min.

Yield: 18 Servings

25 25

Ingredients

1/2 cup finely chopped green onions
1 tablespoon olive oil
3/4 cup chopped fresh tomato, drained
1/4 cup minced fresh basil or 4 teaspoons dried basil
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/3 cup shortening
2/3 cup 2% milk

Directions

In a small skillet, saute onions in oil until tender. Add tomato; cook 1 minute longer. Remove from the heat; stir in basil. Cool slightly.
In a large bowl, combine the flour, baking powder, salt and pepper. Cut in shortening until the mixture resembles coarse crumbs. Stir in milk and tomato mixture just until combined.
Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 10-12 minutes or until golden brown. Remove to wire racks. Serve warm. Yield: about 1-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 98 calories, 5 g fat (1 g saturated fat), 1 mg cholesterol, 204 mg sodium, 12 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Tomato-Basil Drop Biscuits in Taste of Home June/July 2000, p41