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Tomato Biscuits in Cast Iron

Tomato Biscuits in Cast Iron

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9 biscuits

Total Time: 35 minutes

Ingredients

  • 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

Directions

  1. Heat oven to 400 degrees F.
  2. Grease the inside of a 10” cast iron skillet; set aside.
  3. 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).
  4. 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).
  5. Add the milk, cream and tomatoes and work into the dough.
  6. Transfer to a floured board and roll out 3/4 inch thick.
  7. 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.
  8. Remove from oven and brush with remaining (melted) butter.

 

 

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