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Basil-Tomato Drop Biscuits
2/3 cup Basil Pesto
¾ cup chopped tomato, fresh if possible
1 cup unbleached flour
1 cup whole wheat flour
1 Tbsp. baking powder
½ tsp. sea salt
¼ tsp. coarsely ground pepper
1/3 cup butter
2/3 cup of milk: cow’s, rice, almond, soy, etc.
In a small skillet, saute tomatoes until tender,
about 2 to 3 minutes. Remove from heat and add
the Pesto. Cool slightly.
In a bowl, combine the flour, baking powder, salt
and pepper. Cut in the butter until the mixture
resembles coarse crumbs. Stir in milk and tomato
mixture just until combined.
Drop by heaping teaspoonfuls 2 inches apart onto
greased baking sheets.
Bake at 425 degrees for 10 to 12 minutes or until
golden brown. Remove to wire racks. Serve warm.
Yields about 18 biscuits.
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