Tomato-Basil Drop Biscuits Recipe

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Tomato-Basil Drop Biscuits Recipe

Read Reviews
3 1 1
Publisher Photo
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
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

1 each: 90 calories, 4g fat (1g saturated fat), 1mg cholesterol, 203mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 2g protein.

  • 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
  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

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maryvandorin User ID: 1430948 73887
Reviewed May. 23, 2012

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

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