- olive oil
- 2 tablespoons butter, melted
- 1/2 cup buttermilk
- 3/4 cup flour
- 3/4 cup cornmeal
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 egg, beaten
- salt and freshly ground black pepper
- 2 pints cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 medium red onion, halved and sliced in thin half moons
- 1/2 cup parmesan cheese, grated
- 8-10 leaves fresh basil, thinly sliced
- Heat oven to 425*F. Grease medium baking dish with olive oil.
- Stir melted butter and buttermilk together in small bowl. Mix together flour, cornmeal, baking powder, and baking soda in large bowl. Stir buttermilk mixture into flour mixture then stir in egg.
- Mix tomatoes, garlic, and red onions together in baking dish. Drizzle with olive oil and season with salt and pepper then toss to combine.
- Spoon dollops of batter over top of tomatoes. Bake until biscuits are golden and cooker through, about 20 to 25 minutes.
- Before serving, sprinkle with parmesan cheese, basil and drizzle with extra olive oil if desired.
This recipe is from Mark Bittman via AARP. I was SO excited about this recipe and it was such a huge letdown. I think it has a lot of potential, but it was not achieved as the recipe is written. I would like to revisit this recipe in the future and I’ll cook the tomatoes mixture in a skillet with some balsamic vinegar first. Or maybe roast them in the oven. Something to break down the tomatoes and make them awesome.