Tomato Basil Drop Biscuits are an easy side dish you’ll enjoy! Biscuits are flavored with Parmesan cheese, tomatoes, onions and basil.
Looking for a simple side dish to serve alongside soups, salads or various entrees? I hope you’ll check out this recipe today for tomato basil drop biscuits!
The dough batter for these biscuits is simple to prepare. These savory biscuits are a cinch to make, because you only drop the batter onto the baking sheet. There’s no cutting out these biscuits with a biscuit cutter!
Filled with chopped tomato, onions, and basil, the biscuits are topped with a bit of Parmesan cheese before baking them for 10-12 minutes. They’re delicious, and here’s how to make them.
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Prep The Veggies
Heat olive oil (or vegetable oil) in a medium skillet on Medium heat. Add chopped onions, and cook them for 3 minutes, until they have softened slightly.
Stir in fresh, chopped tomatoes, and cook this mixture for 1 more minute, stirring often.
Remove the skillet from the heat source, then stir in chopped fresh basil (you can substitute dried basil if necessary).
Set the veggie mixture aside to cool while you mix up the dough batter for the drop biscuits.
Make The Biscuit Dough
In a medium-sized mixing bowl, stir together all purpose flour, baking powder, salt and pepper.
Once combined, cut in vegetable shortening, using a pastry blender (as shown below) or two forks. Cut the shortening in until it becomes about the size of peas.
Add the tomato, basil, and onion mixture to the bowl of dry ingredients. Pour in milk, then stir only until the ingredients are combined.
Do not overmix the dough because it causes the biscuits to become very dense in texture, once baked.
Prepare The Biscuits For Baking
Drop the biscuit dough by generous Tablespoons onto a well-greased baking sheet. Keep the biscuits about 2 inches apart, because they’ll spread slightly while baking.
Depending on the size of your spoonful, the recipe (as written) should yield 8 tomato basil drop biscuits.
Lightly sprinkle the top of each biscuit with finely grated Parmesan cheese before baking. This adds additional flavor!
Time To Bake The Biscuits
Bake the tomato basil drop biscuits at 425°F (or 218.3°C) for 10-12 minutes. When done, the biscuits should be light golden brown in color, and set around the bottom edges.
Check for doneness by inserting a toothpick into the top of a biscuit. If the toothpick comes out clean, they are ready!
Let the biscuits cool for a minute on the baking sheet, then transfer them with a spatula to a wire rack to cool slightly before serving.
Serve The Tomato Basil Drop Biscuits
Serve the tomato basil drop biscuits warm. We enjoy them sliced open with a little softened butter spread on them.
The biscuits are light in texture and have good flavor. I’m confident you’re going to enjoy them, served alongside a delicious soup, salad or meat dish.
I hope you have the opportunity to make these tasty, simple biscuits, and trust you’ll enjoy them as much as we do.
Thanks for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a GREAT day!
Looking For More BISCUIT Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious biscuit recipes you might enjoy, including:
- Southern Buttermilk Biscuits
- Red Lobster Cheddar Biscuits
- Buttermilk Cornmeal Biscuits
- Vanilla Glazed Blueberry Biscuits
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Recipe adapted from: “Taste of Home” magazine, June/July 2000 edition, page 41, published by Reiman Publications
↓↓ PRINTABLE RECIPE BELOW ↓↓
Tomato Basil Drop Biscuits are an easy side dish you'll enjoy! Biscuits are flavored with Parmesan cheese, tomatoes, onions and basil.
- 2 teaspoons olive oil or other neutral oil
- ¼ cup finely chopped yellow onion
- ⅓ cup fresh chopped tomato
- 2 Tablespoons minced fresh basil or 2 tsp. dried
- 1 cup all purpose flour
- ½ Tablespoon baking powder
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 2 Tablespoons vegetable shortening
- ⅓ cup milk
- 2 Tablespoons grated Parmesan cheese
Preheat oven to 425℉ or 218.3℃. Lightly grease/spray a baking sheet.
Heat oil in a small skillet on Medium heat. Add chopped onions; cook for 3 minutes, until they've softened slightly. Stir in tomatoes; cook 1 minute. Remove skillet from heat; stir in basil. Set aside to cool.
In a medium-sized bowl, stir together flour, baking powder, salt and pepper. Cut in shortening, using pastry blender or 2 forks until it becomes the size of peas.
Add tomato mixture to the flour mixture. Pour in milk; stir only until ingredients are combined. Do not overmix dough.
Drop dough by generous Tablespoons onto greased baking sheet, about 2" apart. Depending on the size of your spoonful, the recipe should yield 8 small biscuits. Lightly sprinkle each biscuit with Parmesan cheese.
Bake biscuits at 425°F (or 218.3°C) for 10-12 minutes. When done, biscuits should be golden brown in color, and set around the bottom edges. Check for doneness by inserting a toothpick into a biscuit. If it comes out clean, they're ready! Let biscuits cool 1 minute on baking sheet, then transfer to a wire rack to cool slightly before serving. Enjoy!
Here’s one more to pin on your Pinterest boards!