Biscuits With Rosemary And Tomato Recipe Recipe

Name: Biscuits With Rosemary And Tomato Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. extra virgin olive oil; 1 x shallot, diced; 1 c. grape tomatoes, quartered (250 ml); 2 tsp brown sugar (5 - 10 ml); 2 1/4 c. flour (560 ml); 2 Tbsp. cornmeal (30 ml); 2 tsp baking pwdr (10 ml); 1/2 tsp baking soda (2 ml); 1/2 tsp salt (2 ml); 1/4 tsp freshly cracked black pepper (1 ml); 1 tsp minced fresh rosemary (5 ml); 1/3 c. cool butter, cut into small pcs (75 ml); 3/4 c. to 1 c. buttermilk (175-250 ml); 1 x egg, beaten, for brushing the biscuits

Servings: persons

1 Tbsp. extra virgin olive oil
1 x shallot, diced
1 c. grape tomatoes, quartered (250 ml)
2 tsp brown sugar (5 - 10 ml)
2 1/4 c. flour (560 ml)
2 Tbsp. cornmeal (30 ml)
2 tsp baking pwdr (10 ml)
1/2 tsp baking soda (2 ml)
1/2 tsp salt (2 ml)
1/4 tsp freshly cracked black pepper (1 ml)
1 tsp minced fresh rosemary (5 ml)
1/3 c. cool butter, cut into small pcs (75 ml)
3/4 c. to 1 c. buttermilk (175-250 ml)
1 x egg, beaten, for brushing the biscuits

1
Combine extra virgin olive oil, shallots, tomatoes and brown sugar in a bowl.
2
Cook for 15 to 20 min in a saute/fry pan over medium heat.
3
Stir very gently with wooden spoon a few times to prevent burning but to keep tomatoes plump, avoid over stirring.
4
If moisture evaporates too quickly just put a lid on the pan.
5
Remove from heat and cold completely.
6
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
7
Combine the flour, cornmeal, baking pwdr, baking soda, salt, pepper and rosemary in a food processor.
8
Pulse till blended.
9
Add in the cool butter pcs.
10
Pulse till mix just resembles coarse meal.
11
Transfer mix to a bowl.
12
Stir in buttermilk and the tomato and shallot mix till mix just comes together.
13
Start with adding 3/4 buttermilk, depending on the moisture of the tomatoes you may have to add in more buttermilk.
14
Turn onto a lightly floured surface and gently knead till dough holds together.
15
Don't overwork the dough or possibly the biscuit will be tough.
16
Wrap in parchment or possibly waxed paper.
17
Refrigeratefor 30 min.
18
Roll dough on a lightly floured surface to a thickness of 1/2-inch.
19
Use a round 2 1/4-inch cookie cutter to cut 10 to 12 biscuits.
20
Brush biscuits with beaten egg.
21
Bake 15 to 17 min or possibly till golden brown.
22
Be careful not to overwork the dough or possibly the biscuits will be tough.

1055

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 Tbsp. extra virgin olive oil, 1 x shallot, diced, 1 c. grape tomatoes, quartered (250 ml), 2 tsp brown sugar (5 - 10 ml), and more.

Yes, Biscuits With Rosemary And Tomato Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Biscuits With Rosemary And Tomato Recipe

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