If you ever wondered how to bring a bold, savory twist to classic biscuits, Daddy’s Savory Tomato Biscuits are the answer. Imagine golden, tender biscuits bursting with bits of sun-dried tomato, nutty Parmesan, fresh herbs, and just the right kick of spices. With each bite, you’ll taste layers of comforting Southern baking and tangy tomato richness—a dreamy companion to everything from breakfast eggs to hearty soups. This recipe is close to my heart, and I can’t wait to take you step-by-step through making Daddy’s Savory Tomato Biscuits in your own kitchen!
Ingredients You’ll Need
Every ingredient for Daddy’s Savory Tomato Biscuits plays an irreplaceable role—think of this as a flavor-packed cast. From the sharpness of Parmesan to zesty sun-dried tomatoes, and those classic biscuit essentials, each one shines in this recipe. Let’s break down why they matter:
- All-purpose flour: The foundation for a fluffy biscuit, it gives structure without heaviness.
- Baking powder & baking soda: Your secret to sky-high biscuits and irresistible tenderness.
- Salt: Keeps every bite savory and perfectly seasoned.
- Sugar: A tiny hint balances all the savory flavors without turning things sweet.
- Black pepper: Adds a subtle warmth in the background—don’t skip it!
- Dried basil: This gives lovely herbal notes that highlight the tomato.
- Garlic powder: Helps dial up the depth—think “pizza-biscuit” meets grandma’s kitchen.
- Crushed red pepper flakes (optional): A sprinkle for a gentle kick if you like a bit of heat.
- Cold unsalted butter (cubed): The trick to flaky layers and melt-in-your-mouth texture.
- Buttermilk: For tang, tenderness, and that classic biscuit crumb (plus a bit extra for brushing on top).
- Sun-dried tomatoes (finely chopped): Little pops of tomato flavor and gorgeous color throughout each biscuit.
- Grated Parmesan cheese: Brings big umami flavor—nutty, salty, totally irresistible.
- Fresh parsley (chopped): Brightens up the whole batch with freshness and flecks of green.
How to Make Daddy’s Savory Tomato Biscuits
Step 1: Preheat and Prepare
Start by heating your oven to 425°F (220°C). Line a baking sheet with parchment paper so your biscuits cook evenly and lift right off when they’re golden and ready to serve. Prepping your workspace ahead of time makes the whole biscuit process feel like a breeze.
Step 2: Whisk the Dry Ingredients
In your largest mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, black pepper, dried basil, garlic powder, and (if you’re feeling spicy) a pinch of crushed red pepper flakes. Blending these first guarantees the flavor is balanced in every bite of Daddy’s Savory Tomato Biscuits—no surprise pockets of salt or spice here!
Step 3: Cut in the Butter
Add the cold, cubed butter to your flour mix. Use a pastry cutter, two forks, or your fingertips to gently work the butter in until the mixture looks like coarse, crumbly sand. These cold bits of butter are your ticket to ultra-flaky layers—just work quickly, and don’t overdo it.
Step 4: Stir in Goodies
Now the real fun begins! Mix in the Parmesan, sun-dried tomatoes, and chopped parsley. These morsels dot each biscuit, adding both color and bright bursts of flavor that make Daddy’s Savory Tomato Biscuits so irresistible. Don’t be shy here—more even mixing equals more delicious biscuits!
Step 5: Add the Buttermilk
Make a well in the center of your flour mixture and pour in the buttermilk. With a spatula or wooden spoon, gently bring the dough together—aim for just combined. It’s totally okay if the dough is a bit shaggy; over-mixing leads to tough biscuits, and we want every bite of Daddy’s Savory Tomato Biscuits to be tender as can be.
Step 6: Shape and Cut Biscuits
Turn your dough onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle. Use a round biscuit cutter to cut out your biscuits—press straight down, no twisting! Gather, re-pat, and reroll the scraps so you get every last bit.
Step 7: Bake to Golden Perfection
Place your cut biscuits on the prepared baking sheet, close together but not touching. Brush the tops lightly with a little extra buttermilk for a glossy, bakery-worthy shine. Bake for 12–15 minutes until your kitchen smells amazing and the tops are golden brown. Serve Daddy’s Savory Tomato Biscuits warm, if you can resist waiting!
How to Serve Daddy’s Savory Tomato Biscuits
Garnishes
I love brushing warm Daddy’s Savory Tomato Biscuits with melted garlic butter, then topping them with an extra dusting of fresh parsley or grated Parmesan. It makes the biscuits shine on the table and adds another layer of flavor that just wows everyone around the breakfast (or dinner) table.
Side Dishes
These biscuits are delicious with almost everything, but they’re especially stellar alongside creamy tomato soup, hearty chili, fluffy scrambled eggs, or a crispy salad. Honestly, Daddy’s Savory Tomato Biscuits are versatile enough to fit any meal of the day, whether you’re going classic Southern or a bit Italian-inspired.
Creative Ways to Present
Try splitting these biscuits and using them for tiny sandwiches—think herby egg salad or roasted veggies. Or serve mini versions as cute appetizers at your next brunch. I’ve even used Daddy’s Savory Tomato Biscuits as a topping for savory cobbler with summer vegetables (seriously: you have to try it)!
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover Daddy’s Savory Tomato Biscuits (lucky you!), keep them in an airtight container at room temperature for up to two days. They’ll stay moist and flavorful, ready for a quick reheat whenever a craving hits.
Freezing
To freeze, let the biscuits cool completely, then tuck them in a zip-top freezer bag or airtight container. They’ll keep beautifully for up to three months—perfect for pulling out and impressing surprise guests at a moment’s notice.
Reheating
For that fresh-from-the-oven taste, wrap the biscuits in foil and warm them in a 350°F oven for about 8–10 minutes. Or pop them in a toaster oven until heated through. This helps bring back that just-baked magic of Daddy’s Savory Tomato Biscuits.
FAQs
Can I use fresh tomatoes instead of sun-dried?
Absolutely! Swap in finely chopped fresh tomatoes, but reduce the buttermilk slightly—fresh tomatoes have more moisture, so this keeps your dough from getting sticky.
What’s the best way to cut in butter for biscuits?
You can use a pastry cutter, but if you don’t have one, just use cold fingers or two forks. The trick is to work fast and keep the butter cold for flakier Daddy’s Savory Tomato Biscuits.
Can I make the dough ahead of time?
Sure! Make the dough, wrap it tightly in plastic, and refrigerate up to 24 hours ahead. Cut and bake fresh when you’re ready so the biscuits don’t lose their rise.
How can I make these biscuits spicier?
To turn up the heat, add more red pepper flakes or even a pinch of cayenne to the dough. For even more zing, serve with a spicy compound butter!
Are Daddy’s Savory Tomato Biscuits vegetarian?
Yes! This recipe is totally vegetarian as written. Just check your Parmesan for a veggie-friendly brand if that’s important to you.
Final Thoughts
I am so excited for you to bake your own batch of Daddy’s Savory Tomato Biscuits. Every bite is a little celebration of comfort, flavor, and all the simple joys homemade biscuits bring. Give them a try—you’ll want to make this recipe again and again!
Print
Daddy’s Savory Tomato Biscuits Recipe
- Total Time: 30 minutes
- Yield: 12 biscuits 1x
- Diet: Vegetarian
Description
These savory tomato biscuits are a flavorful twist on traditional biscuits, packed with sun-dried tomatoes, Parmesan cheese, and herbs. Perfect for serving alongside soups, chili, or as a delicious breakfast treat.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes (optional)
Wet Ingredients:
- 1/2 cup cold unsalted butter (cut into small cubes)
- 3/4 cup buttermilk (plus extra for brushing)
Additional Ingredients:
- 1/2 cup sun-dried tomatoes (finely chopped)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley (chopped)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, black pepper, basil, garlic powder, and red pepper flakes if using.
- Add butter and mix: Cut the cold butter into the flour mixture until it resembles coarse crumbs. Stir in Parmesan cheese, sun-dried tomatoes, and parsley.
- Combine wet ingredients: Make a well in the center of the mixture, pour in buttermilk, and stir gently until the dough just comes together.
- Shape and bake: Turn the dough onto a floured surface, pat into a rectangle, cut out biscuits, place on baking sheet, brush with buttermilk, and bake for 12–15 minutes until golden brown.
- Serve: Serve warm and enjoy!
Notes
- For extra flavor, brush hot biscuits with melted garlic butter before serving.
- These biscuits pair well with soups, chili, or breakfast dishes.
- You can swap sun-dried tomatoes for fresh tomatoes, adjusting buttermilk accordingly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 biscuit
- Calories: 170
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
