August 28, 2021

Tomato Parmesan buttermilk biscuits

Plate of baked tomato Parmesan buttermilk biscuits.

Fresh tomatoes are blended up and used in these biscuits flavored with Parmesan cheese for a unique and delicious biscuit. They turn a light orange color and are a lovely side dish for soups, salads, barbecue, and split open and used for a breakfast sandwich.

Tomato season is here and our garden has been producing several a day lately. I've been using them in all sorts ways and then remembered that it was time to remake these Tomato Parmesan Buttermilk Biscuits. I like to serve these with eggs for breakfast and they are delicious topped with eggs, cheese, slices of tomato, and/or bacon. 

They are also perfect with just some butter and served on the side of a salad or with a summer meal of barbecue and corn. If you have something like a bacon jam, that would also be amazing on these. 

The biscuits have a Parmesan flavor. The tomato really adds a touch of color and sweetness in the biscuits, not so much tomato flavor. They are made by blending up a medium tomato (or a couple small tomatoes) in a blender and then using that puree in the batter.

Glass measuring cup showing a half cup of tomato puree.

I like to use a red tomato for this recipe as it makes the biscuits a lovely light orange. You can use other colors of tomatoes, keeping in mind that it will change the color and look of the biscuits. You can use any small/medium red tomatoes you have. We have a variety in our garden right now called "early girl" and I used one medium tomato which made pretty much exactly a half cup of puree.

Once you have the tomato blended, the biscuits come together like most any buttermilk biscuits, but with the addition of freshly grated Parmesan cheese as well. After the batter is ready, you knead it gently for just a minute. You don't want to over-work it or the biscuits will be tough. Then you pat it out, cut, and bake.

I use a juice glass to cut my biscuits and it is just under 2-inches in diameter. You can use a biscuit cutter if you have one. These biscuits are small and will make about ten in total.

Platter of finished biscuits with one split open.

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Yield: about 10 biscuits
Author: Amy (Savory Moments)
Tomato Parmesan Buttermilk Biscuits

Tomato Parmesan Buttermilk Biscuits

Fresh tomatoes are blended up and used in these biscuits flavored with Parmesan cheese for a unique and delicious biscuit.

Ingredients

  • 1 medium red tomato, roughly chopped
  • about 1/2 cup buttermilk
  • 4 tablespoons unsalted butter, divided
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons freshly grated Parmesan cheese

Instructions

  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or silicone baking mat.
  2. Melt 3 tablespoons of unsalted butter. Set aside to cool slightly.
  3. Puree the tomatoes in a food processor or blender until smooth. Pour into a liquid measuring cup. You'll want approximately 1/2 cup of puree. Pour buttermilk into the measuring cup until you reach a total of 1 cup of liquid.
  4. Whisk together the flour through Parmesan in a large bowl. Create a well in the center of the dry ingredients and add the 3 tablespoons of melted butter and tomato mixture. Stir until just combined and the dough forms a ball.
  5. Place the dough onto a lightly flour surface. Knead gently for about 1 minute. Then roll the dough out to about 1/2" in thickness. Cut with a lightly floured 2-inch biscuit cutter (or glass). Place on the baking sheet. Repeat until the dough is used (being careful not to over-work so the biscuits don't become tough).
  6. Bake for 8 minutes. While they are baking, melt the remaining tablespoon of butter. After 8 minutes brush the tops of the biscuits with the melted butter. Return to the oven for about 3-4 minutes, until they are firm and the bottoms are golden. Serve warm.

Notes:

If you don't have buttermilk, you can add a splash of lemon juice to the tomato puree and then add milk until you reach one cup of liquid. Let it sit for a couple of minutes before adding to the bowl.

Did you make this recipe?
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Recipe slightly adapted from The Runaway Spoon.

I hope you give these biscuits a try! Let me know in the comments below.

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Close up of a split open tomato Parmesan biscuit.

Check out these other biscuit recipes:

Sourdough Biscuits

Cheddar & Thyme Yellow Squash Biscuits

Cheddar & Scallion Biscuits 

32 comments:

  1. I love the colour of these biscuits too. Very tempting!

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  2. I never really think to make biscuits but these are convincing me that I need to start!

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  3. What a great idea! And I agree, the color is awesome. The look and ingredients make these seem very "Italian"!

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  4. These look amazing! A great way to use tomatoes!

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  5. The recipes I find on the internet never cease to amaze me! What a great idea for biscuits! These kinds of recipe inspires me to think outside the box and combine unusual ingredients into a classic one! Will definitely give this a try! Yum!

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  6. Amazing! Love the combo & awesome idea for a summery biscuits! YUM! :)

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  7. You're right. The color of these biscuits is fantastic! I bet they taste great.

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  8. These sound perfect with spicy fried chicken for sure.

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  9. I've never made biscuits, but after seeing this, I might just have to attempt my first batch soon! And yeah, I can imagine how adding cayenne would be great!

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  10. I never saw a biscuit with fresh tomato! So delicious! I love biscuit sandwiches too!

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  11. Wow, what a great use for tomato! You're right, I bet these biscuits would make great sandwiches too.

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  12. These look so delicious and I love the color!

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  13. They look amazing! Good combo too!

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  14. yum!! these sound like delicious biscuits!

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  15. Amy, these biscuit sure look awesome, such an attractive color and delicious flavor.
    Thanks for the recipe and hope you have a wonderful week :)

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  16. oh yum! I love savoury biscuits, and this must be so flaky!

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  17. oooh, warm biscuits are one of my favorite things to eat! I love the flavors you added to this!

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  18. Yay! Another recipe that requires buttermilk. Definitely saved ;)

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  19. These look so delicious. Love good hot biscuits!!

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  20. American Biscuits! I have yet to try them out and tomatoes are a hard thing to get me to swallow... But with parmesan, I'd swallow almost anything! Great combination and color :D

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  21. These biscuits are so moist and tender and love the flavor and moistness the tomatoes add. They're Sunday dinner beautiful too!

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  22. Nothing better to top a meal off than a homemade biscuit! Love the tomatoes and parmesan in these! so good!

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  23. Adding tomatoes to these are genius! So delicious!

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  24. The color and those little flecks of tomato! They sound amazing.

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  25. I make biscuits a lot but I really liek the addition of the tomatoes and Parmesan, yum!

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  26. Love these! And the fact that they help use up tomatoes which are laying siege on my kitchen counter. I may do an "all Amy" lunch today, since I made a triple batch of your banana pepper soup last night!

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  27. Adding to my list! How creative!

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  28. This is definitely one biscuit recipe I have to try! What a great way to sneak in tomato too!!!

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  29. This looks like a terrific dish. Who doesn't like biscuits? Really nice -- thanks.

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  30. With so many tomatoes leftover right now I can't think of a better way to use them all!

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  31. Where have these been all my life? These would be great for breakfast and dinner.

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