Tomato Biscuits

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

[quicklook-recipe prep_time=”12 min” cook_time=”12 min” serves=”12″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=”1 biscuit”]
[ingredients-left]

  • 1 medium tomato, seeded and finely chopped
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

[/ingredients-left]
[ingredients-right]

  • 1 cup low-fat plain yogurt
  • 1/3 cup olive oil
  • 2 tablespoons finely chopped scallion
  • 1 tablespoon finely chopped sun-dried tomato

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”24 minutes”]
[step-item number=”1″ image_url=”” title=”” ]1. Preheat oven to 450°F. Lightly coat baking sheet with nonstick cooking spray. Drain chopped fresh tomato on paper towels.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]In medium bowl, combine flour, baking powder, and salt. In small bowl combine yogurt and oil and stir into flour mixture until evenly moistened.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]
[step-item number=”4″ image_url=”” title=”” ]Bake until tops are golden brown, about 12 minutes. Serve warm.[/step-item][/step-list-wrapper]

[nutrition-info calories=”145″ calories_fat=”” fat=”7g” sat_fat=”1g” choles=”1mg” sodium=”111mg” carbs=”18g” sugars=”” protein=”3g” fiber=”1g”]

    [/nutrition-info]

    [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.[/cooking_tip]

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    Originally Published in Reader's Digest