Thursday, August 2, 2012

Tomato-Parmesan buttermilk biscuits


I love the color of these biscuits. Tomatoes are starting to come in full force now and as with other seasonal produce, I like to find as many ways as possible to incorporate them into our meals. I certainly enjoy just slicing tomatoes with a drizzle of olive oil, eating them in salads, and tossing them into pastas, but when I saw this recipe that incorporates raw tomatoes into beautiful biscuits, I was pretty excited. I served these biscuits as a side dish to a spicy fried chicken dinner with buttery corn on the cob, so I wanted to keep them relatively simple. I think the addition of garlic, chives, basil, and/or a touch of cayenne would be wonderful in them as well. 

This recipe will make about 10-12 biscuits. I used about a 2" cutter (OK, a juice glass) to make these so they were on the small side (also, I rolled them out a little to thinly so they didn't get very thick). We still warmed up some leftovers the next morning and made egg sandwiches on them for breakfast. I think that if you made them larger, they'd be great for breakfast sandwiches or even a simple lunch sandwich of basil, fresh mozzarella, and slice of tomato. Very delicious and pretty! I would recommend making them a little thicker than I did, but these were still really good and they don't even need any extra butter - they are flaky, light, and buttery already.


Tomato-Parmesan buttermilk biscuits
about 2 Roma or other tomatoes, roughly chopped
about 1/2 cup buttermilk
4 tablespoons unsalted butter, divided
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon fine sea salt
3 tablespoons fresh grated Parmesan cheese

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Melt 3 tablespoons of unsalted butter. Set aside to cool slightly.

Puree the tomatoes in a food processor or blender until smooth. Pour into a liquid measuring cup. You'll want approximately 1/2 cup of puree. Pour buttermilk into the measuring cup until you reach a total of 1 cup of liquid.

Whisk together the flour through Parmesan in a large bowl. Create a well in the center of the dry ingredients and add the butter and tomato mixture. Stir until combined and the dough forms a ball. Place the dough onto a lightly flour surface. Knead for about 1 minute. Then roll the dough out to about 1/2" in thickness. Cut with a lightly floured biscuit cutter (or glass). Place on the baking sheet. Repeat until the dough is used (being careful not to over-work so the biscuits don't become tough).

Bake for 8 minutes. While they are baking, melt the remaining tablespoon of butter. After 8 minutes brush the tops of the biscuits with the melted butter. Return to the oven for about 2-3 minutes, until they are firm and the bottoms are golden. Serve warm.



What was I cooking one year ago?: roasted salsa verde
Two years ago?: spicy eggplant and Thai basil stir fry

20 comments:

  1. I love the colour of these biscuits too. Very tempting!

    ReplyDelete
  2. I never really think to make biscuits but these are convincing me that I need to start!

    ReplyDelete
  3. What a great idea! And I agree, the color is awesome. The look and ingredients make these seem very "Italian"!

    ReplyDelete
  4. These look amazing! A great way to use tomatoes!

    ReplyDelete
  5. The recipes I find on the internet never cease to amaze me! What a great idea for biscuits! These kinds of recipe inspires me to think outside the box and combine unusual ingredients into a classic one! Will definitely give this a try! Yum!

    ReplyDelete
  6. Amazing! Love the combo & awesome idea for a summery biscuits! YUM! :)

    ReplyDelete
  7. You're right. The color of these biscuits is fantastic! I bet they taste great.

    ReplyDelete
  8. These sound perfect with spicy fried chicken for sure.

    ReplyDelete
  9. I've never made biscuits, but after seeing this, I might just have to attempt my first batch soon! And yeah, I can imagine how adding cayenne would be great!

    ReplyDelete
  10. I never saw a biscuit with fresh tomato! So delicious! I love biscuit sandwiches too!

    ReplyDelete
  11. Wow, what a great use for tomato! You're right, I bet these biscuits would make great sandwiches too.

    ReplyDelete
  12. These look so delicious and I love the color!

    ReplyDelete
  13. They look amazing! Good combo too!

    ReplyDelete
  14. yum!! these sound like delicious biscuits!

    ReplyDelete
  15. Amy, these biscuit sure look awesome, such an attractive color and delicious flavor.
    Thanks for the recipe and hope you have a wonderful week :)

    ReplyDelete
  16. oh yum! I love savoury biscuits, and this must be so flaky!

    ReplyDelete
  17. oooh, warm biscuits are one of my favorite things to eat! I love the flavors you added to this!

    ReplyDelete
  18. Yay! Another recipe that requires buttermilk. Definitely saved ;)

    ReplyDelete
  19. These look so delicious. Love good hot biscuits!!

    ReplyDelete
  20. American Biscuits! I have yet to try them out and tomatoes are a hard thing to get me to swallow... But with parmesan, I'd swallow almost anything! Great combination and color :D

    ReplyDelete

I love to hear from you!