Biscuits With Rosemary And Tomato Recipe
Servings: 10
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
Directions
- Combine extra virgin olive oil, shallots, tomatoes and brown sugar in a bowl. Cook for 15 to 20 min in a saute/fry pan over medium heat. Stir very gently with wooden spoon a few times to prevent burning but to keep tomatoes plump, avoid over stirring. If moisture evaporates too quickly just put a lid on the pan. Remove from heat and cold completely.
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Combine the flour, cornmeal, baking pwdr, baking soda, salt, pepper and rosemary in a food processor. Pulse till blended. Add in the cool butter pcs. Pulse till mix just resembles coarse meal.
- Transfer mix to a bowl. Stir in buttermilk and the tomato and shallot mix till mix just comes together. Start with adding 3/4 buttermilk, depending on the moisture of the tomatoes you may have to add in more buttermilk.
- Turn onto a lightly floured surface and gently knead till dough holds together. Don't overwork the dough or possibly the biscuit will be tough. Wrap in parchment or possibly waxed paper. Refrigeratefor 30 min.
- Roll dough on a lightly floured surface to a thickness of 1/2-inch. Use a round 2 1/4-inch cookie cutter to cut 10 to 12 biscuits. Brush biscuits with beaten egg. Bake 15 to 17 min or possibly till golden brown.
- Be careful not to overwork the dough or possibly the biscuits will be tough.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 10 servings | |
| Calories 185 | |
| Calories from Fat 73 | 39% |
| Total Fat 8.26g | 10% |
| Saturated Fat 4.27g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 482mg | 20% |
| Potassium 44mg | 1% |
| Total Carbs 23.81g | 6% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.77g | 1% |
| Protein 3.68g | 6% |
