Description
Daddy’s Savory Tomato Biscuits are a delightful twist on classic biscuits, made with a flavorful tomato-vegetable juice cocktail that adds moisture and a subtle tang. These biscuits are quick to prepare and perfect for serving alongside soups, stews, or as a savory snack.
Ingredients
Scale
Dry Ingredients
- 3 cups self-rising flour
- â…› teaspoon baking soda
- â…› teaspoon salt
- 1 teaspoon white sugar
Wet Ingredients
- ½ cup shortening
- 1 cup tomato-vegetable juice cocktail
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and grease a baking sheet to prevent the biscuits from sticking.
- Mix Dry Ingredients: In a large bowl, combine the self-rising flour, baking soda, salt, and white sugar, stirring well to evenly distribute all ingredients.
- Cut in Shortening: Using a pastry cutter, cut the shortening into the dry mixture until it resembles coarse crumbs. This creates a flaky texture in the biscuits.
- Add Tomato-Vegetable Juice: Pour in the tomato-vegetable juice cocktail and mix until the dough is evenly moist but not sticky.
- Knead Dough: Turn the dough onto a floured surface and gently knead it several times to bring it together into a cohesive ball, being careful not to overwork it.
- Roll Out Dough: Roll the dough out to about ½-inch thickness to ensure even baking and light biscuits.
- Cut Biscuits: Use a biscuit cutter to cut rounds from the dough, and place them on the prepared baking sheet.
- Bake Biscuits: Bake the biscuits in the preheated oven for 8–10 minutes or until they have risen and are lightly browned on top. Remove and serve warm.
Notes
- Use self-rising flour to avoid adding extra leavening agents.
- You can substitute shortening with cold butter for a richer flavor.
- Be careful not to over-knead the dough to keep biscuits light and fluffy.
- Serve these biscuits with soups, salads, or as a savory breakfast option.
- Store leftover biscuits in an airtight container and reheat before serving.
