Hey there, flaky buttermilk biscuit fans — you need to try these homemade tomato biscuits right away! These savory breakfast biscuits are loaded with chopped tomatoes, fresh rosemary and sharp cheddar. Serve them warm with melted butter, jam, fried bacon or a skillet egg for an irresistible breakfast sandwich.
This recipe was created in partnership with Pomi, a trusted supplier of Italian tomato products. Their chopped tomatoes are 100% Italian and completely natural. I appreciate their focus on traceability and sustainable practices, and I love the flavor their tomatoes bring to baked goods. The Pomi chopped tomatoes are soft in texture and make a great addition to these biscuits without overpowering the dough.
Tips for Tomato Biscuits
- Keep your unsalted butter and buttermilk cold. Cold ingredients create steam during baking and help produce flaky layers.
- For extra protection against heat from your hands, measure the flour and chill it for 20 minutes before mixing. Cold flour can help keep butter from melting while you shape the dough (optional).
- Drain the chopped tomatoes in a sieve to remove excess juice. Too much liquid will make the biscuit dough soggy.
- When shaping the dough, patting with your hands produces a taller, fluffier biscuit. Rolling with a pin makes a flatter biscuit with less lift.
- I like to cut these biscuits into squares — it’s efficient and reduces wasted dough. If you prefer round biscuits, use your favorite cutter.
- Store baked biscuits in an airtight container at room temperature for 2–3 days. Rewarm for 15–20 seconds in the microwave for a soft, warm biscuit.
Tomato Biscuits
Flaky buttermilk biscuits studded with chopped tomatoes, cheddar cheese and fresh rosemary. Savory, tender and perfect for breakfast or brunch.
By Jenn Davis
Prep: 15 mins | Cook: 15 mins | Total: 30 mins | Yield: 6 biscuits
Ingredients
- 2 1/4 cups (281 g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 2 teaspoons chopped fresh rosemary
- 8 tablespoons (113 g) unsalted butter, cold and cut into small pieces
- 1/2 cup (100 g) chopped tomatoes (Pomi), drained slightly in a sieve
- 1/2 cup (50 g) shredded cheddar cheese, cold
- 2/3 cup (160 g) buttermilk, cold
Instructions
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, kosher salt and chopped rosemary until evenly combined.
- Add the cold butter pieces. Use a pastry cutter, two knives or clean fingertips to cut the butter into the flour until the mixture resembles coarse cornmeal with some pea-sized bits of butter remaining.
- Stir in the drained chopped tomatoes and the cold shredded cheddar.
- Add the cold buttermilk and mix gently with a wooden spoon or rubber spatula until the dough just comes together. Avoid overmixing to keep the biscuits tender.
- Turn the dough onto a lightly floured surface and gently pat it into a rectangle about 1/2 inch thick. Fold the dough over itself three times, then press gently to a thickness of about 1 inch.
- With a sharp knife, cut the rectangle in half lengthwise and then cut each half into thirds to make 9 square biscuits. Arrange the biscuits on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 14–15 minutes, until the biscuits are puffed and the edges are golden brown.
- Brush the tops with melted butter and serve warm.
Serving & Storage
Serve these tomato biscuits warm with a pat of butter, a spoonful of jam, or use them as a base for a savory breakfast sandwich with fried egg and bacon. Store cooled biscuits in an airtight container at room temperature for up to 3 days. Reheat briefly in the microwave or oven to restore softness and warmth.
Notes
Draining the tomatoes well is important to avoid excess moisture. Keep all dairy and butter cold before mixing to promote flakiness. If you prefer round biscuits, use a cutter instead of forming squares.
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