Back to Tomato-Basil Drop Biscuits

Print Options


Card Sizes


Tomato-Basil Drop Biscuits Recipe

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. YIELD:18 servings


  • 1/2 cup finely chopped green onions
  • 1 tablespoon olive or vegetable 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 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 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 each: 90 calories, 4g fat (1g saturated fat), 1mg cholesterol, 203mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 2g protein.

Reviews for Tomato-Basil Drop Biscuits

Sort By :

Average Rating
Reviewed May. 23, 2012

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

Loading Image