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.

MAMA'S TOMATO GRAVY

Steps:

• Heat bacon drippings in a skillet over medium-high heat. Stir the flour into the bacon drippings and cook, stirring constantly, until lightly browned. Slowly pour the water into the flour mixture while whisking. Whisk in the tomato paste. Cook the mixture until it begins to thicken. Reduce heat to low and simmer until thick, about 5 minutes. Season with salt and pepper.

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 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.

TOMATO COBBLER

Steps:

• Preheat the oven to 400 degrees F.
• For the filling: Add the tomatoes, tomato paste, oregano, thyme, garlic and shallots to a 12-inch cast-iron skillet. Drizzle in the olive oil and sprinkle with the salt and pepper. Toss to combine and set aside.
• For the drop biscuit topping: Combine the flour, Parmesan, baking powder, oregano, thyme and salt in a food processor and pulse a few times to combine. Add the butter and pulse until the dry ingredients and the butter are mostly combined. (If you do not have a food processor, this can be done with a pastry cutter.) Drizzle in the buttermilk and pulse (or stir in with a wooden spoon) until the mixture just forms a dough. Be careful not to overmix, as the biscuits will become tough when baked if you do.
• Using 2 large spoons, drop 1/4 cup-sized balls of dough on top of the tomato mixture. Transfer to the oven, then bake until the biscuit topping is golden, and the filling is hot and bubbling, 24 to 26 minutes.
• Remove from the oven and let stand for 5 minutes. Garnish with fresh basil and serve.

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

Steps:

• Make the filling: Heat oil in a large high-sided skillet over medium heat. Cook onions, stirring occasionally, until caramelized, about 25 minutes. Add garlic, and cook until fragrant, about 3 minutes. Let cool.
• Toss onion mixture, tomatoes, flour, and red-pepper flakes with 1 1/2 teaspoons salt and some pepper.
• Preheat oven to 375 degrees. Make the biscuit topping: Whisk together flour, baking powder, and 1 teaspoon salt in a bowl. Cut in butter with a pastry cutter or rub in with your fingers until small clumps form. Stir in cheese, then add cream, stirring with a fork to combine until dough forms. (Dough will be slightly sticky.)
• Transfer tomato mixture to a 2-quart baking dish (2 inches deep). Spoon 7 clumps of biscuit dough (about 1/2 cup each) over top in a circle, leaving center open. Brush dough with cream, and sprinkle with remaining tablespoon cheese. Bake until tomatoes are bubbling in the center and biscuits are golden brown, about 1 hour 10 minutes. Transfer to a wire rack. Let cool for 20 minutes.

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.

BISCUIT-TOPPED TOMATO CASSEROLE

Steps:

• In a large saucepan, combine cornstarch and sugar. Stir in water until smooth. Stir in tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the green pepper, salt and pepper; keep warm., In a large bowl, combine the first five topping ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in cheese and buttermilk just until moistened., Transfer tomato mixture to a greased 11x7-in. baking dish. Drop topping into eight mounds onto hot tomato mixture. Bake, uncovered, at 400° for 20-25 minutes or until a toothpick inserted in biscuits comes out clean.

TOMATO BACON CUPS

Steps:

• In a large bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside. Split each biscuit into three layers; press each layer into an ungreased miniature muffin cup. , Spoon tomato mixture into cups. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.

TOMATO-AND-CHEESE COBBLER

Steps:

• Preheat oven to 400°F. Gently toss tomato slices with 1 Tbsp. salt in a medium bowl, then arrange in an even layer on paper towels. Let sit until most of the juices are released, about 15 minutes. Pat tomatoes dry with more paper towels.
• Meanwhile, whisk pepper, baking powder, baking soda, 1 1/2 cups flour, and 1/2 tsp. salt in a large bowl to combine. Cut in butter with a pastry cutter or 2 butter knives until pea-size pieces form. Stir in buttermilk, chives, and 3/4 cup cheese with a wooden spoon until a shaggy dough forms.
• Turn out dough onto a lightly floured work surface. Gently knead 2-3 times until dough just comes together, being careful not to overwork. Roll out dough to 3/4" thick. Cut with a 2" flour-dipped biscuit cutter or small glass. Transfer to a plate or baking sheet and chill until ready to use.
• Pour oil into a large deep heatproof skillet or braising dish. Arrange tomato slices in even layers in pan (you'll have about 3 layers); top with thyme. Roast until tomato juices start to bubble, 15-20 minutes.
• Discard thyme sprigs. Flatten tomatoes into an even layer with a spatula, then sprinkle with remaining 3/4 cup cheese. Arrange biscuits over, spacing about 1" apart. Whisk egg and 1 Tbsp. water in a small bowl. Brush biscuits with egg wash. Bake until biscuits are golden brown and firm to the touch, 18-20 minutes. Let cool 5-10 minutes before serving.
• Do Ahead: Dough can be formed into biscuits 8 hours ahead. Keep chilled.