Holiday season is here and these tomato and onion buttermilk biscuits make the perfect centerpiece on your dining table. They go with cozy soups, fried chicken, chicken tenders or hearty stews. You can also eat them with cream cheese, or butter. These tomato and onion biscuits taste so incredible that I thought it would be something really difficult to make. But I’m happy to inform you that’s it’s not hard to make yummy, buttery pastries like these aromatic buttermilk biscuits.
Green onion meets grape tomatoes in this fun pastry recipe. I blended the green onions with the flour and other dry ingredients. You could also use a food processor. I highly advise using fresh grape tomatoes which are less squishy. Drain the excess liquid around the tomatoes as well. Pour the mixture into a large bowl, add the chopped tomatoes and make a well in the center. Pour the buttermilk in that well. Stir everything together until just about combined to form a dough. If your dough looks slightly dry, then you’re in the right direction.
Place the dough onto a floured work surface and gently mold it into a rectangle using your hands. Fold one side into the center, then the other side. Flatten out with a rolling pin then stack again, and roll until the dough is about 1 inch thick. This creates the flaky layers we love so much in biscuits.
Arrange the biscuits gently on a parchment paper-lined baking sheet, making sure the biscuits are touching each other. Brush with excess buttermilk before baking! If you loved this, check out my rosemary buttermilk biscuits.
Ingredients
3&1/2 cups all-purpose flour, leveled
2 tablespoons baking powder
1 teaspoon table salt
8 green onions, chopped
1/2 cup unsalted butter, frozen
10 grape tomatoes, chopped and drained of liquid
1 cup very cold buttermilk
1 tablespoon sugar
Extra buttermilk to brush biscuits
Honey or softened butter to brush biscuits
Instructions
- Preheat oven to 400°F (250°C).
- Cut chilled butter into cubes.
- Place the flour, baking powder, sugar, salt, green onion together in a large bowl or in a large food processor. Whisk or pulse in the food processor until combined.
- Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor until coarse crumbs form.
- Pour the mixture into a large bowl and mix with the chopped tomatoes.
- Make a well in the center. Pour the buttermilk in that well. Stir everything together until just about combined to form a dough. If your dough looks slightly dry then you’re in the right direction.
- Place the dough onto a floured work surface and gently mold it into a rectangle using your hands. Fold one side into the center, then the other side.
- Flatten out with a rolling pin then stack again, and roll until the dough is about 1 inch thick. This creates the flaky layers we love so much in biscuits.Using a donut or biscuit cutter, cut dough into 2 inch circles.
- Refold any remaining scraps to make more biscuits. You should have 16-18 biscuits.
- Arrange biscuits gently on a parchment paper-lined baking tray. Make sure biscuits are touching each other.
- Brush the top of each biscuit with extra buttermilk. Bake for 20 minutes or until the biscuits are golden brown on top.
- Brush with honey or butter.
