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 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