Tomato Parmesan buttermilk biscuits

Fresh tomatoes are blended up and used in these biscuits flavored with Parmesan cheese for a unique and delicious biscuit. They turn a light orange color and are a lovely side dish for soups, salads, barbecue, and split open and used for a breakfast sandwich.

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Tomato season is here and our garden has been producing several a day lately. I've been using them in all sorts ways and then remembered that it was time to remake these Tomato Parmesan Buttermilk Biscuits.

 I like to serve these with eggs for breakfast and they are delicious topped with eggs, cheese, slices of tomato, and/or bacon. 

They are also perfect with just some butter and served on the side of a salad or with a summer meal of barbecue and corn. If you have something like a bacon jam, that would also be amazing on these. 

The biscuits have a Parmesan flavor. The tomato really adds a touch of color and sweetness in the biscuits, not so much tomato flavor. They are made by blending up a medium tomato (or a couple small tomatoes) in a blender and then using that puree in the batter.

I like to use a red tomato for this recipe as it makes the biscuits a lovely light orange. You can use other colors of tomatoes, keeping in mind that it will change the color and look of the biscuits. 

You can use any small/medium red tomatoes you have. We have a variety in our garden right now called "early girl" and I used one medium tomato which made pretty much exactly a half cup of puree.

Once you have the tomato blended, the biscuits come together like most any buttermilk biscuits, but with the addition of freshly grated Parmesan cheese as well. After the batter is ready, you knead it gently for just a minute. You don't want to over-work it or the biscuits will be tough. Then you pat it out, cut, and bake.

I use a juice glass to cut my biscuits and it is just under 2-inches in diameter. You can use a biscuit cutter if you have one. These biscuits are small and will make about ten in total.

Yield: about 10 biscuits

Author: Amy (Savory Moments)

Tomato Parmesan Buttermilk Biscuits

Fresh tomatoes are blended up and used in these biscuits flavored with Parmesan cheese for a unique and delicious biscuit.

Ingredients

• 1 medium red tomato, roughly chopped
• about 1/2 cup buttermilk
• 4 tablespoons unsalted butter, divided
• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 tablespoons freshly grated Parmesan cheese

Instructions

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or silicone baking mat.
2. Melt 3 tablespoons of unsalted butter. Set aside to cool slightly.
3. 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.
4. Whisk together the flour through Parmesan in a large bowl. Create a well in the center of the dry ingredients and add the 3 tablespoons of melted butter and tomato mixture. Stir until just combined and the dough forms a ball.
5. Place the dough onto a lightly flour surface. Knead gently for about 1 minute. Then roll the dough out to about 1/2" in thickness. Cut with a lightly floured 2-inch 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).
6. 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 3-4 minutes, until they are firm and the bottoms are golden. Serve warm.

Notes:

If you don't have buttermilk, you can add a splash of lemon juice to the tomato puree and then add milk until you reach one cup of liquid. Let it sit for a couple of minutes before adding to the bowl.

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Recipe slightly adapted from The Runaway Spoon.

I hope you give these biscuits a try! Let me know in the comments below.

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