See Also: Appetizers · Breads
Tomato Biscuits
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1/4 cup butter, melted
3/4 cup milk
1 jar tomato or red bell pepper tapanade
Preheat oven to 425 degrees. In food processor with steel chopping blade in place, whirl flour, baking powder, and salt. Add butter and milk and process just enough to mix in the flour. Roll dough into roughly a 18 by 10 inch rectangle. Spread with tapanade. Roll up and slice into about 8-9 biscuits, about 2 inches thick. Place on parchment lined baking sheet. Bake 20-25 minutes.
Recipe created 1998-09-01.
