Tomato-basil Drop Biscuits
- 1 of 4 Heat oven to 425 degrees F.
- 2 of 4 Heat oil in small skillet. Add onion; saute onion until tender, about 7 minutes. Add tomato; cook 1 minute. Remove from heat. Stir in the basil and oregano. Cool slightly.
- 3 of 4 Mix flour, baking powder, salt and pepper in a bowl. With pastry blender or 2 knives used scissor fashion, cut in shortening until mixture resembles coarse crumbs. Stir in milk and tomato mixture until dough comes together; dough will be sticky. Drop by heaping tablespoons, 2 inches apart, onto ungreased baking sheet.
- 4 of 4 Bake in 425 degree F oven for 10 to 12 minutes or until biscuits are golden. Remove to wire rack to cool. Makes about 16 biscuits.
Servings Per Recipe: 16
Per Serving: 6 g Fat, total, 112 kcal cal., 13 g carb., 1 mg chol., 2 g pro., 211 mg sodium