The Grateful Girl Cooks!

Tomato Basil Drop Biscuits are an easy side dish you’ll enjoy! Biscuits are flavored with Parmesan cheese, tomatoes, onions and basil.

Looking for a simple side dish to serve alongside soups, salads or various entrees? I hope you’ll check out this recipe today for tomato basil drop biscuits!

The dough batter for these biscuits is simple to prepare. These savory biscuits are a cinch to make, because you only drop the batter onto the baking sheet. There’s no cutting out these biscuits with a biscuit cutter!

Filled with chopped tomato, onions, and basil, the biscuits are topped with a bit of Parmesan cheese before baking them for 10-12 minutes. They’re delicious, and here’s how to make them. 

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prep The Veggies

Heat olive oil (or vegetable oil) in a medium skillet on Medium heat. Add chopped onions, and cook them for 3 minutes, until they have softened slightly.

Stir in fresh, chopped tomatoes, and cook this mixture for 1 more minute, stirring often.

Remove the skillet from the heat source, then stir in chopped fresh basil (you can substitute dried basil if necessary).

Set the veggie mixture aside to cool while you mix up the dough batter for the drop biscuits.

Make The Biscuit Dough

In a medium-sized mixing bowl, stir together all purpose flour, baking powder, salt and pepper.

Once combined, cut in vegetable shortening, using a pastry blender (as shown below) or two forks. Cut the shortening in until it becomes about the size of peas.

Add the tomato, basil, and onion mixture to the bowl of dry ingredients. Pour in milk, then stir only until the ingredients are combined.

Do not overmix the dough because it causes the biscuits to become very dense in texture, once baked.

Prepare The Biscuits For Baking

Drop the biscuit dough by generous Tablespoons onto a well-greased baking sheet. Keep the biscuits about 2 inches apart, because they’ll spread slightly while baking.

Depending on the size of your spoonful, the recipe (as written) should yield 8 tomato basil drop biscuits.

Lightly sprinkle the top of each biscuit with finely grated Parmesan cheese before baking. This adds additional flavor!

Time To Bake The Biscuits

Bake the tomato basil drop biscuits at 425°F (or 218.3°C) for 10-12 minutes. When done, the biscuits should be light golden brown in color, and set around the bottom edges.

Check for doneness by inserting a toothpick into the top of a biscuit. If the toothpick comes out clean, they are ready!

Let the biscuits cool for a minute on the baking sheet, then transfer them with a spatula to a wire rack to cool slightly before serving.

Serve The Tomato Basil Drop Biscuits

Serve the tomato basil drop biscuits warm. We enjoy them sliced open with a little softened butter spread on them. 

The biscuits are light in texture and have good flavor. I’m confident you’re going to enjoy them, served alongside a delicious soup, salad or meat dish. 

I hope you have the opportunity to make these tasty, simple biscuits, and trust you’ll enjoy them as much as we do.

Thanks for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More BISCUIT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious biscuit recipes you might enjoy, including:

• Southern Buttermilk Biscuits
• Red Lobster Cheddar Biscuits
• Buttermilk Cornmeal Biscuits
• Vanilla Glazed Blueberry Biscuits

Want More Recipes? Get My FREE Newsletter!

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Recipe adapted from: “Taste of Home” magazine, June/July 2000 edition, page 41, published by Reiman Publications

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Tomato Basil Drop Biscuits

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

Tomato Basil Drop Biscuits are an easy side dish you'll enjoy! Biscuits are flavored with Parmesan cheese, tomatoes, onions and basil.

Category: Bread, Side Dish

Cuisine: All Cuisines

Keyword: tomato basil drop biscuits

Servings: 8 biscuits

Calories Per Serving: 108 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 teaspoons olive oil or other neutral oil
• ¼ cup finely chopped yellow onion
• ⅓ cup fresh chopped tomato
• 2 Tablespoons minced fresh basil or 2 tsp. dried
• 1 cup all purpose flour
• ½ Tablespoon baking powder
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• 2 Tablespoons vegetable shortening
• ⅓ cup milk
• 2 Tablespoons grated Parmesan cheese

US Customary - Metric

Instructions

1. Preheat oven to 425℉ or 218.3℃. Lightly grease/spray a baking sheet.

2. Heat oil in a small skillet on Medium heat. Add chopped onions; cook for 3 minutes, until they've softened slightly. Stir in tomatoes; cook 1 minute. Remove skillet from heat; stir in basil. Set aside to cool.

3. In a medium-sized bowl, stir together flour, baking powder, salt and pepper. Cut in shortening, using pastry blender or 2 forks until it becomes the size of peas.

4. Add tomato mixture to the flour mixture. Pour in milk; stir only until ingredients are combined. Do not overmix dough.

5. Drop dough by generous Tablespoons onto greased baking sheet, about 2" apart. Depending on the size of your spoonful, the recipe should yield 8 small biscuits. Lightly sprinkle each biscuit with Parmesan cheese.

6. Bake biscuits at 425°F (or 218.3°C) for 10-12 minutes. When done, biscuits should be golden brown in color, and set around the bottom edges. Check for doneness by inserting a toothpick into a biscuit. If it comes out clean, they're ready! Let biscuits cool 1 minute on baking sheet, then transfer to a wire rack to cool slightly before serving. Enjoy!

Nutrition Facts

Tomato Basil Drop Biscuits

Amount Per Serving (1 biscuit)

Calories 108 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Trans Fat 0.4g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 2mg1%

Sodium 173mg8%

Potassium 143mg4%

Carbohydrates 14g5%

Fiber 1g4%

Sugar 1g1%

Protein 2g4%

Vitamin A 139IU3%

Vitamin C 2mg2%

Calcium 62mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Dilly Bread is a yummy homemade yeast bread. It’s light in texture, flavored with dill seed & dried onion, and best served warm with butter!

If you enjoy the smell and taste of homemade bread, then I enthusiastically recommend this recipe for Dilly Bread to you!

Dilly bread is a yeast bread, which means it will take a bit of “inactive prep time” to let the dough rise, but if you’ve got the time, then you’ve got to try this scrumptious bread!

The dough is interesting in that it has cottage cheese in it. I know… what? When I first saw the recipe years ago in one of my old cookbooks, I thought adding cottage cheese was odd! However, after making this loaf, I’ve found you can’t taste it, and it adds protein, too.

The bread loaf is also studded with dried dill seeds and dried minced onions, which give this bread AMAZING flavor. It’s so delicious, I can hardly keep myself from eating the entire loaf!

I think you will love this bread, which is “practically perfect” eaten on its own (with butter!), or as a side dish for a variety of meals. Here’s how to make it.

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

A Little Bit Of Prep

The first thing you need to do is put the cottage cheese and butter in a small saucepan. Turn the heat to Low and heat and stir it only until the butter melts and the mixture is warm (not hot). Set the pan aside.

Next, in a separate bowl, add the active dry yeast, then add ¼ cup of warm (110°F) water. The water needs to be no hotter than this temperature or it can kill the yeast.

Stir the yeast and water together, then let it sit for 5 minutes. The yeast mix should become bubbly, indicating the yeast is alive and active.

Prepare The Dilly Bread Dough

In a large mixing bowl, combine an egg, granulated sugar, dried minced onion, dill seeds, salt, and baking soda. Stir until well-combined.

Add the cottage cheese/butter mixture to the bowl, then add the yeast mixture. Stir this, to combine the ingredients.

Add all purpose flour to the bowl, and stir to fully incorporate the flour into the wet ingredients. You will end up with a fairly stiff dough.

Time To Let The Dough Rise

Cover the bowl of bread dough very well with plastic wrap. Place the dough in a warm spot, free from drafts. Sometimes I even cover the bowl with several towels to keep it warm.

Let the dough rise for about one hour, or until it has doubled in size. Once done, use a large spoon to tap down the dough, which lets some of the air and volume out. Do not knead the dough.

Generously grease the bottom and sides of a 9″ x 5″ loaf pan (spray the pan with non-stick spray, or use oil or shortening to do this). Spoon the thick bread dough into the prepared pan, then spread the dough out, covering the bottom of the pan.

Cover the pan tightly with plastic wrap. Let the dough rise (again) in a warm place for 40 minutes, or until it has doubled in size.

Toward the end of this time, preheat your oven to 350°F, because the next step is to finally bake this delicious bread.

Bake The Dilly Bread

Now it’s time to bake the Dilly Bread… hooray! All your hard work of watching and waiting for the dough to rise will pay off (ha ha!).

Bake on a middle oven rack at 350°F. for 35 minutes, or until a toothpick inserted into the top of the loaf comes out clean. The finished dilly bread should be nice and golden brown on the surface, too!

Transfer the pan to a wire rack to cool for about 15 minutes, before removing the loaf from the pan. Run a butter knife around the edges of the pan, then invert the pan. If you greased your pan really well, the loaf should practically fall out!

Finish cooling the dilly bread on the wire rack, after removing it from the pan.

Time For A Warm Slice Of Dilly Bread!

Slice the bread into 1″ slices once it is warm (and not burning hot). We love to add softened butter to each warm slice, too.

The dilly bread is absolutely DELICIOUS! There is a lot of flavor, and the bread itself is NOT dense, but light and fluffy!

I really hope you enjoy making a loaf of dilly bread for yourself and those you love. It’s one of my favorite savory bread recipes, and I really trust you’ll love it, too!

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking for More HOMEMADE BREAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious homemade bread recipes (sweet and savory) you might enjoy, including:

• Sun-Dried Tomato Parmesan Bread
• Chocolate Chip Orange Bread
• Baked Brown Bread
• Butter-Topped Homemade White Bread
• No-Knead Mini Loaves

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: “A Taste Of Oregon”, page 153, published in 1980 by The Junior League of Eugene, Inc.

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Dilly Bread

Prep Time

10 mins

Cook Time

35 mins

Rising Time (inactive prep)

1 hr 45 mins

Total Time

2 hrs 30 mins

 

Dilly Bread is a yummy homemade yeast bread. It's light in texture, flavored with dill seed & dried onion, and best served warm with butter!

Category: Bread

Cuisine: All Cuisines

Keyword: dilly bread

Servings: 9 slices

Calories Per Serving: 183 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 cup small curd cottage cheese
• 1 Tablespoon butter
• 2¼ teaspoons active dry yeast = 1 small packet
• ¼ cup warm water (110℉) NOT hot
• 1 large egg
• 2 Tablespoons granulated sugar* *generous Tablespoons!
• 2 Tablespoons dried, minced onion
• 2 teaspoons dried dill seed* *generous teaspoons!
• 1 teaspoon salt
• ¼ teaspoon baking soda
• 2½ cups all purpose flour

US Customary - Metric

Instructions

1. Put cottage cheese and butter in a small saucepan. Heat on Low and stir only until butter melts and mixture is warm (not hot). Remove from heat; set aside.

2. In separate bowl, add yeast, then add ¼ cup of warm (110°F) water. The water needs to be no hotter than this temp. or it can kill the yeast. Stir to dissolve yeast, then let it sit 5 minutes. Mixture should become bubbly.

3. In a large mixing bowl, combine an egg, granulated sugar, dried minced onion, dill seeds, salt, and baking soda. Stir until well-combined. Add cottage cheese/butter mixture, then yeast mixture. Stir well, to combine. Add flour; stir to combine. You'll end up with a fairly stiff dough.

4. Cover bowl tightly with plastic wrap. Place bowl in a warm spot, free from drafts. Let dough rise for 1 hour, or until doubled in size. Once done, use large spoon to tap down the dough. Do not knead the dough.

5. Generously grease bottom and sides of a 9 x 5 loaf pan (spray or use oil/shortening to do this). Spoon dough into prepared pan, then spread the thick dough out, covering bottom of pan. Cover pan tightly with plastic wrap. Let dough rise (again) in a warm place for 40 minutes, or until doubled in size.

6. Preheat oven to 350℉.

7. Bake on middle oven rack at 350°F. for 35 minutes, until golden brown, and a toothpick inserted in the top comes out clean. Transfer pan to a wire rack; cool 15 minutes before removing bread. Run a butter knife around edges of pan, then invert to remove. Cool on wire rack, after removing it from pan. Slice & enjoy!

Nutrition Facts

Dilly Bread

Amount Per Serving (1 slice (1/9 of total))

Calories 183 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Trans Fat 0.1g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Cholesterol 25mg8%

Sodium 411mg18%

Potassium 95mg3%

Carbohydrates 32g11%

Fiber 1g4%

Sugar 4g4%

Protein 8g16%

Vitamin A 79IU2%

Vitamin C 0.5mg1%

Calcium 37mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!