Tomato Salad Biscuits
Savor the perfect harmony of buttery, flaky biscuits and vibrant, juicy cherry tomatoes with this Tomato Salad Biscuits recipe—a delightful twist on classic summer fare. These tender, golden biscuits are made from scratch and paired with a refreshing salad of halved cherry tomatoes, fragrant fresh basil, and a tangy balsamic vinaigrette. The warm biscuits soak up the bright flavors of the tomato salad, creating a mouthwatering balance of savory and zesty. Perfect as a light lunch, appetizer, or side dish, this recipe is ready in just 35 minutes and highlights simple, fresh ingredients. Serve these crowd-pleasers at your next picnic, brunch, or al fresco dinner for a taste of summer in every bite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Granulated sugar
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold and cubed)
- 0.75 cup Whole milk
- 2 cups Cherry tomatoes (halved)
- 0.25 cup Fresh basil (chopped)
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon Balsamic vinegar
- 1 clove Garlic (minced)
- 0.25 teaspoon Salt (for tomato salad)
- 0.25 teaspoon Black pepper (freshly cracked)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.
Using a pastry cutter or your fingers, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs.
Gently stir in the milk until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and knead it gently 2-3 times to bring it together.
Pat or roll the dough into a 1-inch thick rectangle and use a biscuit cutter or a glass to cut out rounds.
Place the rounds onto the prepared baking sheet, leaving a bit of space between them.
Bake for 12-15 minutes, or until the biscuits are golden brown. Remove from the oven and let them cool slightly on a wire rack.
While the biscuits are baking, prepare the tomato salad by combining the halved cherry tomatoes, chopped basil, olive oil, balsamic vinegar, minced garlic, salt, and freshly cracked black pepper in a medium bowl. Toss gently to coat.
To assemble, split the warm biscuits in half and spoon a generous amount of the tomato salad onto the bottom half of each biscuit.
Top with the other half of the biscuit or serve open-faced. For an extra flair, garnish with additional chopped basil before serving.
Nutrition Facts
Calories |
2190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.8 g | 170% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 3190 mg | 139% | |
| Total Carbohydrate | 219.1 g | 80% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 23.8 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 385 mg | 30% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1435 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
