Tomato Biscuits with Cumin and Feta
Savory biscuits made with fresh tomatoes, cumin seeds and feta cheese. Tangy and aromatic, a new flavor profile for biscuits.
Servings: 8 biscuits
Ingredients
- 2 small Roma tomatoes 1 c once diced
- 1 tsp kosher salt divided
- 280 g all purpose flour 2 1/4 c
- 1 tbsp baking powder
- ½ tsp baking soda
- 2 tsp cumin seeds
- 1 stick butter 8 tbsp, kept cold
- 3/4 cup feta cheese crumbled
- 2/3 cup buttermilk kept cold
- Sumac if desired for topping
Instructions
- Place a metal or glass mixing bowl in the fridge to chill
- Dice your tomatoes into a small dice, about 1/4 inch pieces. Remove and discard seeds and tomato gel. You should end up with about a cup of diced tomatoes. Toss with 1/2 tsp kosher salt and allow to sit in a mesh strainer for about 20 minutes, stir occasionally.
- Preheat your oven to 450°
- In your chilled mixing bowl whisk together the flour, baking powder, baking soda, remaining 1/2 tsp salt and cumin seeds.
- Cut the butter into small cubes and add to the flour mixture. If you are still waiting on your tomatoes, put the bowl back in the fridge. Once tomatoes are done place on a clean kitchen towel or paper towel and dab dry. With a pastry cutter, fork or your fingers, cut the butter into the flour until the pieces are about the size of peas.
- With a spatula, mix in cheese and then tomatoes. Add cold buttermilk and stir together until you have a tacky dough. Turn out onto a lightly floured work surface and knead a few times to get it to come together. Flatten out into a rectangle about a 1/2 inch thick and fold three times over. Dough will be sticky, flour hands if needed.
- Pat into a rectangle about an inch thick. Cut once in half length wise and three times width wise so you get 8 squares. (see note) Place on a lined baking sheet and brush lightly with buttermilk. Sprinkle sumac on top if desired. Bake for 15-16 minutes or until golden brown.
- Once done cool on a wire rack. Serve while warm with butter or good olive oil.
Notes
This dough is very sticky so if you choose you could scoop the dough with a large cookie scoop or large spoon directly onto your baking sheet instead of shaping into a rectangle and cutting into squares.
Adapted from two cups flour.