Best Tomato Biscuits Recipes

TOMATO COBBLER WITH PARMESAN-BASIL BISCUITS

Steps:

• For the tomato filling: Preheat the oven to 350 degrees F.
• Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly golden, about 5 minutes. Add the garlic, basil sprigs and crushed red pepper and cook, stirring occasionally for about 2 minutes, then add the chopped tomatoes and 1 1/2 teaspoons salt. Bring to a simmer and cook until the tomatoes just begin to soften, 4 to 5 minutes. Remove from heat and discard the basil sprigs. Add the cherry tomatoes and flour and gently stir to evenly coat. Check for seasoning and add more salt, if necessary. Transfer the tomato filling to a 2-quart baking dish and dot with the mozzarella balls. Drizzle with the remaining tablespoon of olive oil.
• For the biscuit topping: In a medium bowl, whisk together the cornmeal, flour, baking powder, sugar, 1/2 teaspoon salt and pepper to taste in a medium bowl. Add the butter and use a pastry cutter or your fingers to rub the butter into the flour until you achieve pea-sized pieces. Make a well in the center of the flour and add the buttermilk, Parmesan and basil and gently combine with a fork until a sticky dough forms; take care not to overwork the dough.
• Drop heaping tablespoons of the dough on top of the tomato filling. Brush with olive oil. Place the cobbler on a baking sheet and bake until the top is golden and the filling bubbly, about 1 hour. Remove and let rest for 15 minutes. Serve warm.

DADDY'S SAVORY TOMATO BISCUITS

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.

TOMATO COBBLER WITH RICOTTA BISCUITS

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.

TOMATO CHEESE AND PEPPERONI DOG BISCUITS

Steps:

• 1. Preheat oven to 450°F. Line a 12 x 18 (or similar size) jelly roll pan with foil or parchment and spray with cooking spray.
• 2. In a small mixing bowl, combine the biscuit mix, cheese, tomatoes with some juice, and most of the V-8. Mix well and if the mixture seems dry, add more V-8. The final batter should be thicker than a regular cake batter, but not as solid as a drop biscuit dough. You need to be able to spread it with a spatula easily.
• 3. Place the batter in the prepared pan and spread to cover the entire pan about 1/4 to 1/3 inch thick. Watch that the tomatoes don't leave any holes where you spread them. Try to get it as evenly spread as possible to avoid thin burnt spots.
• 4. Top with pepperoni and bake at 450°F for 8 to 15 minutes, or until golden and completely set.
• 5. Remove pan from oven, let cool 5 minutes and then turn over on a cooling rack and remove foil/parchment. Cut into squares with pizza cutter or sharp knife while still warm. These are semi-crackery, but still a little soft when done. Best eaten just out of the oven, save some for the fur people. (hehehe)
• 6. Notes: As I said, I think next time I make these for NON fur people I will try chopping the pepperoni, adding some herbs, and maybe some finely chopped onion and/or peppers. These are really tasty and would make a good TV snack for the guys who like to watch football, or even the Red Hat ladies who lunch. :) And nothing in them is harmful to dogs either, but I would cut them smaller for doggie treats. (I would also dry them more to keep better or store in the fridge.) These do not keep well after they are cold. I think I would serve them hot or reheated. Because they are made with biscuit mix, they stay semi soft and are crisper just out of the oven. Still experimenting with these.

TOMATO COBBLER WITH BLUE CHEESE BISCUITS

Steps:

• 1. In a medium bowl, whisk together flour, baking powder, sugar, and salt. Add cold butter and shortening. With your fingers, quickly break up the fat into the dry ingredients. Rub the fats into the dry ingredients until well incorporated. Some butter pieces will be the size of small peas, other will be the size of oat flakes. Toss in blue cheese crumbles. Stir to incorporate.
• 2. Create a small well in the center of the flour mixture. Add buttermilk all at once. With a fork, quickly bring together the wet and dry ingredients. The dough will be rather shaggy. Dump dough out onto a lightly floured work surface. Knead dough about 10 times, bringing it together into a disk. Wrap dough in plastic wrap and refrigerate until the filling is assembled.
• 3. Add olive oil and butter to a medium saute pan over medium heat. Add sliced onions and season with salt and pepper. Cook and brown onions, stirring occasionally, until caramelized, about 18 to 20 minutes. Add garlic and cook for one minute more. Remove pan from heat, add balsamic vinegar and set aside.
• 4. In a large bowl, toss together clean cherry tomatoes (no need to cut them), chopped basil, flour, and red pepper flakes. Add caramelized onions and toss together until everything is lightly and evenly coated in flour. Season with salt and pepper
• 5. Place rack in the upper third of the oven and preheat oven to 375 degrees F. Pour the tomato and onion filling into a square 8×8-inch baking dish. Place in the oven and bake tomatoes filling for 25 minutes.
• 6. Remove the biscuit dough from the fridge. On a lightly floured work surface, roll out biscuit dough into a 3/4 or 1-inch thickness. Use a 1 1/2 to 2-inch round biscuit cutter to cut out biscuits. Dip the cutter in flour should it get sticky. Remove the partially cooked filling from the oven and carefully place 6 biscuits atop the tomato filling in the pan. Brush biscuit tops with buttermilk and sprinkle with salt and pepper. Reshape and reroll excess biscuit dough to make extra biscuits at another time. (The shaped biscuit dough freezes very well.)
• 7. Return warm filling and biscuit dough to oven and bake for 17-20 minutes, until the biscuits are golden brown and cooked through, and the tomato mixture is bubbling. Remove from the oven and allow to cool for about 15 minutes before serving. Tomato Cobbler is best served warm.

SKILLET TOMATO MAC WITH CHEESE BISCUITS RECIPE

Steps:

• Heat oven to 375 degrees. In small bowl, stir Bisquick mix, cheese, garlic powder, 1/4 cup water and the egg with wire whisk or fork until blended; set aside. In 10-" oven proof skillet, cook beef over medium-high heat 5 - 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in pasta sauce, 3/4 cup water and the macaroni. Heat to boiling, about 5 minutes, stirring constantly. Spoon Bisquick mixture around edge of meat mixture in skillet, leaving center open. Bake uncovered 20 to 25 mins. or until top is golden brown. Sprinkle with more cheese if desired. Cook's Note: If you don't have an ovenproof skillet cook the beef mixture in a skillet and pour it into a greased 2-quart casserole. Spoon the Bisquick mixture on top and bake.

CAT'S HEAD BISCUITS WITH TOMATO JAM

Steps:

• For the tomato jam:.
• Combine the tomatoes, sugar, nutmeg, vanilla and lemon zest and juice in a giant stockpot. Simmer over medium heat for 2 to 3 hours, stirring occasionally. Turn the heat down to low to reduce the liquid until thick. Puree with a stick blender. Cool for 24 hours.
• For the biscuits:.
• Preheat the oven to 350 degrees F. Mix the flour, sugar baking powder and salt in a large mixer with a paddle. Add in the cold cubed butter and mix. Then slowly add in the half-and-half. Beat until the right consistency.
• Flour a table top and roll the mixture out to 3/4 inch thickness. Cut with 4-inch round cutter. Place a single layer of rounds on a sheet pan and bake, 12 to 15 minutes.
• Serve the biscuits with the tomato jam.

TOMATO COBBLER WITH PIMENTO CHEESE BISCUITS

Steps:

• Preheat the oven to 350°F and lightly spray a 2-quart baking dish with nonstick cooking spray. Set aside.
• Melt the butter over medium-low heat in a large, deep skillet. Add the onions and cook, stirring frequently, until they are just starting to caramelize - 8 to 10 minutes. Be cautious not to burn them.
• Add the garlic and cook for about 1 minute or until fragrant. Add the tomatoes and increase the heat to medium-high. Bring to a simmer. Add the salt and pepper. Cook, stirring occasionally, for 5 minutes or until the tomatoes are tender.
• In a small bowl, whisk together the vinegar and cornstarch. Stir it into the tomato mixture and cook until thickened - 2 to 3 minutes. Pour the tomato mixture evenly into the prepared baking dish.
• In a medium bowl, stir the flour, melted butter, buttermilk, cheese, pimentos, salt, and garlic powder together until combined. Drop the biscuit dough by heaping spoonfuls on top of the tomato mixture. Spritz the tops of the biscuits lightly with cooking spray. Place the baking dish on a rimmed baking sheet and bake for about 45 minutes or until bubbly and the biscuits are golden brown and cooked through. Allow to rest for 10 to 15 minutes before serving.

SUN-DRIED TOMATO BISCUITS

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.

TOMATO-BASIL DROP BISCUITS

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.

SUN-DRIED TOMATO CHEESE BISCUITS

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.

TOMATO COBBLER WITH RICOTTA BISCUITS RECIPE

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.

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.

MY MAMA'S CATHEAD BISCUITS WITH TOMATO-BACON GRAVY

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Set aside.
• In a large bowl, stir together flour, sugar, salt, and 1/2 teaspoon pepper. Using a fork or pastry blender, cut in butter until mixture resembles coarse crumbs with some pea-size pieces of butter remaining. Add buttermilk, stirring until combined and dough pulls away from sides of bowl. Stir in cheese and chives.
• Using a 1/2 cup measure, drop dough onto prepared pan, spacing 2 inches apart. Brush tops with egg, and sprinkle with remaining 1/8 teaspoon pepper. Bake until golden brown and cooked through, 12 to 15 minutes.
• FOR GRAVY: In a large skillet, cook bacon and onion over medium heat until bacon is crisp and onion is softened, approximately 10 minutes. Stir in flour; cook 1 minute. Add tomatoes, tomato juice, and milk, stirring to combine. Bring to a simmer, stirring occasionally. Stir in salt, pepper, and garlic powder.

TOMATO-BEEF STEW WITH BISCUITS

Steps:

• Cook and stir beef and onions in oil in Dutch oven until beef is brown. Stir in hot water, sugar, salt, pepper, tomatoes, tomato paste and mushrooms. Heat to boiling, stirring occasionally. Reduce heat. Cover and simmer, stirring occasionally until beef is almost tender, about 1 1/2 hours. Add carrots, celerty, thyme, marjoram and bay leaf. Cover and simmer 30 minutes. Remove bay leaf. Mix cold water and flour until smooth. Gradually stir into beef mixture. Heat to boiling, stirring occasionally. Boil and stir 1 minute. Reduce heat. Heat oven to 450. Prepare Sour Cream Biscuits. Drop dough by spoonfuls onto hot beef mixture. Bake until biscuits are brown, about 10 minutes

SOUTHERN STYLE TOMATO GRAVY WITH BISCUITS

Steps:

• Place biscuits onto a medium sheet pan and bake according to package ddirections.
• Place sausage in a large saucepan, amd cook over medium-high heat for 3-5 minutes or until sausage is no longer pink, breaking into crumbles.
• Add flour and thyme, and cook 4-6 minutes until sausage is browned, stirring occasionally.
• Chop onion, and add to saucepan cooking 2-3 minutes or until tender.
• Add milk, salt, and pepper, and bring to a boil.
• Reduce heat to medium and simmer 2-4 minutes stirring occasionally.
• Add tomatoes and cook 3-5 minutes or until gravy is thickened stirring occasionally.
• Serve gravy over biscuits.

TOMATO BISCUITS

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.

DRUMSTICKS WITH BISCUITS AND TOMATO JAM

Steps:

• Preheat the oven to 400 degrees F. Put the tomatoes, sugar, thyme sprigs, 1 cup water, 1/2 teaspoon salt, and pepper to taste in a small saucepan. Bring to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until thick, about 30 minutes. Meanwhile, mix half of the lemon juice, the chopped thyme, mustard and Worcestershire sauce in a large bowl. Season the flour with salt and pepper in another bowl. Heat a large cast-iron skillet over medium-high heat. Season the drumsticks with salt and pepper. Dip in the mustard mixture, then dredge in the seasoned flour. Melt the butter in the skillet and fry the drumsticks, turning, until golden on all sides, about 6 minutes. Transfer the skillet to the oven; bake until the chicken is golden and a thermometer inserted into the center registers 155 degrees F, about 15 minutes. Add the remaining lemon juice to the tomato jam and season with salt and pepper. Serve the drumsticks with the jam and biscuits.