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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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:18 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 18 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Tomato-Basil Drop Biscuits in Taste of Home June/July 2000, p41

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.

Reviews for Tomato-Basil Drop Biscuits

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Reviewed May. 23, 2012

THere is too much basil and they are't very tasty

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