Tomato Biscuits

Bits of fresh tomato add antioxidant power to these easy drop biscuits. Yogurt puts calcium in every bite.

from Vegetables for Vitality

Tomato Biscuits Tomato Biscuits

Quick look

  • prep 12 min    cook 12 min
  • serves 12

IngredientsNumber of servings: 1 biscuit

  • 1 medium tomato, seeded and finely chopped
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup low-fat plain yogurt
  • 1/3 cup olive oil
  • 2 tablespoons finely chopped scallion
  • 1 tablespoon finely chopped sun-dried tomato

    How to make it  24 minutes

  • 1

    1. Preheat oven to 450°F. Lightly coat baking sheet with nonstick cooking spray. Drain chopped fresh tomato on paper towels.

  • 2

    In medium bowl, combine flour, baking powder, and salt. In small bowl combine yogurt and oil and stir into flour mixture until evenly moistened.

  • 3

    Stir fresh tomato, scallion, and sun-dried tomato into flour mixture. Drop dough, 1/4 cup at a time, onto prepared baking sheet, for total of 12 biscuits.

  • 4

    Bake until tops are golden brown, about 12 minutes. Serve warm.

Nutritional Information(per serving)

  • Calories: 145
  • Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 1mg
  • Sodium: 111mg
  • Carbs: 18g
  • Protein: 3g
  • Fiber: 1g

    Healthy Cooking Tip

    Baking powder, vegetable oil, and yogurt are the ingredients that produce a tender, flaky biscuit. For browner tops, brush the biscuits with milk or oil before baking. For more flavor, add a couple of tablespoons of finely chopped ham, chives, or mild chile peppers to your biscuit batter.