Cheesy garlic tomato biscuits

Cheesy Tomato Biscuits
We haven’t been grocery shopping in two weeks. It’s bleak. Last night, just for a second, I could’ve sworn John was a delicious roasted turkey.

Obviously, we should just go to the store. (And in about half an hour, we’ll leave for the farmer’s market, and come back with honey, cheese, and maybe a vegetable if we see one, without any plan whatsoever for what we’re going to make out of those things.We’re not good at the farmer’s market. But we’re practicing.)

In the meantime, I took it upon myself to figure out what I could make out of the odds and ends we had in the pantry. I came up with these little biscuits. They’re full of tomato, and I knew that meant John might hate them, and that could be a problem. If I’m going to have to eat the guy soon, I don’t want him to be skin and bones, you know? But I took my chances.

Cheesy Tomato Biscuits

Originally, I tried making tomato muffins. But I didn’t like the muffin part. I only liked the top part. So I rearranged them into biscuits instead, sort of stuffed with cheese and tomatoes. They’re savory, like you’d want to eat them with a salad. Even alone, they’re very tasty.

How tasty?

John likes them! Hooray!

(Not that I’m going to eat him.)

Tomato Biscuits

Makes 18–24

  • 4 Tbsp butter, melted
  • 2 1/2 cups all-purpose flour
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • Pinch of dried parsley
  • 1 Tbsp grated parmesan/romano
  • 3/4 cups milk
  • 2 eggs
  • 2 Tbsp tomato paste
  • 5 T grated cheese (I used a cheddar blend)
  • About 1/2 an 8 oz. can diced tomatoes, drained
  1. Preheat your oven to 400°F. Lightly grease a cookie sheet.
  2. In a big bowl, stir together the dry ingredients: flour, baking powder, salt and seasoning.
  3. In a smaller bowl, whisk together the milk and eggs. Add the tomato paste one tablespoon at a time and whisk it like crazy so that the egg mixture turns pink throughout, not yellow with red clumps.
  4. Make a well in the center of the flour mixture. Pour in the milk mixture and the butter. Stir just until evenly moistened (and not a moment more). The batter will be very thick and sticky.
  5. Drop half the batter by tablespoons onto the cookie sheet. Sprinkle some cheese on each and place a few tomato pieces on top and gently press into the batter. Cover the cheese and tomato with the rest of the batter. Sprinkle some more cheese (and parmesan) over each biscuit.
  6. Bake until the biscuits are golden, dry and springy to the touch, 18 to 22 minutes. Do not overbake. Serve warm.

Cheesy Tomato Biscuits

Kristina Ackerman

Kristina Ackerman is a busy freelance web designer, living and DIYing with her fella and their little fella in a cute old house in Atlanta, GA, USA.