Total Time: 35 minutes
- 1 teaspoon solid vegetable shortening (such as Crisco)
- 3 cups all purpose flour
- 2 tablespoons white sugar
- 1/2 teaspoon sea salt
- 4 teaspoons (fresh) baking powder
- 1/2 teaspoon cream of tarter
- 1 cup cold butter; divided
- 1 whole egg
- 3/4 cup whole milk
- 2 tablespoons heavy cream
- 1/2 cup (from a 14.5 oz) can Margaret Holmes Tomatoes w/ Vidalia Onions; drained well, excess liquid pressed out and chopped
- Heat oven to 400 degrees F.
- Grease the inside of a 10” cast iron skillet; set aside.
- Stir together the flour, sugar, salt baking powder and cream of tarter in a large work bowl. Using a cheese grater, grate 3/4 cup button into the bowl (reserving the remaining butter to brush onto the baked biscuits).
- Using a pastry cutter (or large serving fork) work the butter into the flour mixture (do not over-mix and you want the see small pieces of butter in dough).
- Add the milk, cream and tomatoes and work into the dough.
- Transfer to a floured board and roll out 3/4 inch thick.
- Using a (3 inch) biscuit cutter, or drinking glass, cut out 9 biscuits and arrange then in the prepared cast iron skillet. Cover with a clean tea towel and allow to rest for 10 minutes. Bake for 15 minutes.
- Remove from oven and brush with remaining (melted) butter.
This recipe uses the following products: