Bert's Whole-Wheat Tomato Drop Biscuits
Cookbook
Page 41
Course: Quick Breads/Muffins
Reviews
1 reviews,
average rating 3.0 / 5
★
★
★
★
★
0 found this helpful
Sign in to mark helpful
These were good, moist biscuits that kept well. If I were to make them in the summer, I would use fresh herbs rather than dried. Also, the recipe didn't indicate to do this, but I drained the chopped tomatoes before adding them to the dough; I thought that watery tomatoes would make the dough runny. My yield was 11 biscuits, but I used heaping 1/4-cupfuls rather than exact 1/4-cupfuls.