Rosemary Tomato Confit
When I have a ton of fresh tomatoes on hand, this is one of my favorite things to make.
Just a small twist on a classic recipe can go a long way. That’s what we did here.
We added a little honey, and got a slightly sweet, nuanced drop biscuit. And boy, they browned up nicely, didn’t they?
I have to say, this week is already kicking my butt a little bit! I had a late meeting yesterday and today is soup club at work — and guess whose turn it is! And I didn’t remember until yesterday morning. So I spent the day researching crock pot recipes, but nothing sounded good while also fitting a few dietary guidelines I was trying to fill. So we are building our own burritos!
But these are not burritos, and not for soup club at work. These are from a lovely weekend morning – the kind that I sometimes start dreaming about on Tuesday, apparently! Tomorrow will be a more relaxing day. I think. And hopefully my blog post will be less scattered.
Here’s what you need:
Preheat the oven to 450.
Stir the flour, baking powder and salt together in a bowl. Add the shortening and use a fork or a pastry cutter to cut the shortening into the flour, until it forms a mealy texture.
Add the milk and honey last, and use either a wooden spoon, spatula or your (clean) hands to gently mix together. Drop onto a cookie sheet and bake for 10-15 minutes (keep an eye on them!).
This should make exactly 12 biscuits.