Best 7 Tomato Biscuits Recipes
**Tomato Biscuits: A Southern Comfort Food Classic**
In the realm of Southern comfort food, tomato biscuits reign supreme. These delectable morsels, often referred to as "biscuits and gravy's little brother," are a delightful combination of flaky, buttery biscuits and a savory tomato gravy. This article presents a collection of tomato biscuit recipes that cater to various dietary preferences and skill levels. Whether you're a seasoned baker or a novice cook, you're sure to find a recipe that suits your needs. From classic tomato biscuits to vegan and gluten-free variations, this culinary journey promises a delightful experience for every palate. So, gather your ingredients, preheat your oven, and embark on a journey into the world of tomato biscuits, where Southern charm meets culinary delight.
DADDY'S SAVORY TOMATO BISCUITS
My father was a man that could take an unstocked kitchen and make a gourmet meal. I watched him make these biscuits when we were out of milk. Just amazing!
Provided by michellej
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Stir the flour, baking soda, salt, and sugar together in a bowl, and cut in the shortening with a pastry cutter until the mixture looks like crumbs. Mix in the vegetable juice cocktail just until moist, and turn out onto a well-floured work surface. Gently knead several times just until dough holds together, roll out to 1/2-inch thick, and cut into rounds with a biscuit cutter. Place the biscuits onto the prepared baking sheet.
- Bake in the preheated oven until risen and lightly browned, 8 to 10 minutes.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 16.2 g, Fat 5.9 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 323.9 mg, Sugar 0.7 g
TOMATO COBBLER WITH RICOTTA BISCUITS
Nicole Rucker, the chef at Fiona in Los Angeles, makes biscuits with a particularly tender, cakelike crumb. Her secret: ricotta. Strain the cheese well to get rid of excess moisture, and don't be afraid to dust the dough with flour as you work, to keep it from getting oversaturated and sticky. The biscuits, baked atop a mix of tomatoes seasoned with sugar and vinegar, rise tall, with soft insides and crunchy, golden crusts. The dish lies somewhere between a savory course and sweet one, and you can serve it either way.
Provided by Tejal Rao
Categories casseroles, vegetables, dessert, side dish
Time 2h
Yield 10 servings
Number Of Ingredients 12
Steps:
- Prepare the ricotta: Strain the ricotta in a cheesecloth or fine-mesh strainer for at least 30 minutes. When it's ready to use, squeeze to get rid of any excess moisture.
- Prepare the ricotta biscuits: Put 2 1/2 cups cake flour, 1 tablespoon sugar, 1 teaspoon salt, baking powder and baking soda into a large bowl and whisk to combine. Transfer to the freezer to chill for about 20 minutes. Add the butter to the bowl and smear the pieces between your fingers, pinching them to make thin pieces and smushing these into the flour mixture until no big pieces are left.
- Make a well in the middle of the bowl and gradually pour in 1 cup buttermilk while using a fork to fluff in the flour from the sides of the bowl until you form a shaggy-looking dough. Crumble in the ricotta and loosely incorporate with your fingers.
- Scrape the dough onto a lightly floured surface and use your hands to shape it into a roughly 4-inch-by-6-inch rectangle. Fold into thirds and flatten back to the same size with your hands; repeat two more times, flattening the dough out until about 1-inch thick. Refrigerate the dough for 20 minutes.
- Position a rack in the center of the oven, and heat oven to 350 degrees. Cut about half the tomatoes in half. In a 2-quart baking dish, combine all the tomatoes, olive oil, vinegar and thyme sprigs with the remaining 1/4 cup sugar and 2 tablespoons cake flour. Season generously with salt and pepper, and let sit while you prepare the biscuit dough.
- Lay the biscuit dough out onto a lightly floured surface. Cut into 2-inch squares or circles and arrange in a single layer over the tomatoes - you should have around 10 to 12 biscuits. Roll and cut scraps, or just bake the scraps separately to snack on. Brush the remaining 2 tablespoons buttermilk on top of the biscuits, and bake for 45 minutes, until the tomato mixture has bubbled up and the biscuits are browned on top. Allow to cool, and serve warm or at room temperature, finishing with a sprinkle of salt and pepper.
SUN-DRIED TOMATO CHEESE BISCUITS
On busy weeknights, I whip up these biscuits-especially when we're eating Italian. By the time the pasta's done cooking, they're golden brown and ready to serve. -Lisa Huff, Clive, Iowa
Provided by Taste of Home
Time 20m
Yield 6 biscuits.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the biscuit mix, cheeses, Italian seasoning, onion powder and garlic powder. Stir in buttermilk and tomatoes just until moistened., Drop by 1/4 cupfuls 2 in. apart onto a greased baking sheet. Bake at 425° for 8-12 minutes or until golden brown. Brush with butter. Serve warm.
Nutrition Facts : Calories 178 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 496mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
SUN-DRIED TOMATO BISCUITS
Make and share this Sun-Dried Tomato Biscuits recipe from Food.com.
Provided by Dancer
Categories Breads
Time 27m
Yield 12 biscuts.
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. In a large bowl, sift together the dry ingredients. Finely chop the butter. By hand or in a food processor, blend with the dry ingredients. The mixture should not be thoroughly blended, but should have small, pea-sized clumps of butter and flour. In a small bowl, whisk the eggs and buttermilk together. Stir in the sun-dried tomatoes and thyme. Work together the dry and moist ingredients until the dough begins to come together. Do not overwork or your biscuits will be tough. Turn the dough onto a floured board and roll into 1/2-inch thickness. Fold in half and roll out again. Fold in half one more time and roll into 3/4-inch thickness. Cut the dough into 2-inch square biscuits. Bake on a lightly oiled baking sheet for about 12 minutes or until the biscuits are fluffy and browned.
- Makes about 12 biscuits.
Nutrition Facts : Calories 168.6, Fat 8.8, SaturatedFat 5.2, Cholesterol 56, Sodium 339.8, Carbohydrate 18.6, Fiber 0.8, Sugar 2.2, Protein 3.8
TOMATO-BASIL DROP BISCUITS
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
Provided by Taste of Home
Time 25m
Yield about 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 90 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 203mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
ITALIAN SPOON BISCUITS WITH TOMATO SAUCE AND CHEESE
Steps:
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Cut each biscuit into 8 pieces; place in prepared dish. Add sauce, green onions and bell pepper and stir to blend well.
- Bake until top is set and almost firm to touch, about 35 minutes. Sprinkle cheese over evenly. Bake until cheese melts, about 5 minutes longer. Let stand 10 minutes. Cut into squares and serve.
TOMATO BISCUITS
Continuing my search for a really good tomato bread like I once had on a cruise ship... These aren't quite it, but they're very good nonetheless and are full of flavor!
Provided by coconutcream
Categories Breads
Time 25m
Yield 18 serving(s)
Number Of Ingredients 5
Steps:
- Prheat oven to 450°F.
- Mix all ingredients in a large bowl. Turn onto surface dusted with baking mix and knead 10 times.
- Drop by spoonfuls onto an ungreased baking sheet.
- Bake 8-10 minutes until golden brown.
- Serve with honey butter, made by combining 1/2 cup soft butter with 1/4 cup honey.
Tips:
- Use ripe, juicy tomatoes for the best flavor.
- If you don't have fresh tomatoes, you can use canned diced tomatoes, but be sure to drain them well.
- Add a pinch of sugar to the tomatoes to help balance out the acidity.
- Use a sharp knife to cut the biscuits into even pieces.
- Don't overcrowd the biscuits in the baking dish. They should be touching, but not crowded.
- Bake the biscuits until they are golden brown and cooked through.
- Serve the biscuits warm with butter, honey, or your favorite gravy.
Conclusion:
Tomato biscuits are a delicious and easy-to-make Southern comfort food. They are perfect for breakfast, lunch, or dinner. With just a few simple ingredients, you can create a dish that the whole family will love. So next time you are looking for a quick and easy meal, give tomato biscuits a try. You won't be disappointed!
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