Easy Bruschetta Biscuits: this best-ever recipe takes the classic Italian appetizer for a spin…with winning results!
Do you love bruschetta? Diced tomatoes and fresh basil on top of toasted baguette slices? With its color and aroma, I remember loving it before I even tasted it.
This easy bruschetta biscuits recipe is inspired by a recipe Marty Ann Johnson won with at the Illinois State Fair (2014) in a 2014 Bisquick best recipe competition.
These biscuits are not only super delicious, but are also super easy to make. I love how it takes just 10 ingredients.
When you go to make them (highly recommended), here are a few helpful tips. After you dice and de-seed the tomatoes, lightly pat them dry with a paper towel to take away their extra moisture.
Another tip: Be sure to lightly blend the initial dough ingredients as the recipe notes. i.e. try not to over-mix. Add the cheese, tomato and basil after your dough starts to form.
Bake ’em how you love ’em
I did tweak the winner Marty’s already terrific recipe. (She won third place and a lovely rosette ribbon on contest day.) I used plain yoghurt and lemon juice instead of buttermilk. I had a lot of basil so I increased that. I also upped the diced tomatoes. This added more color and moisture, making the biscuit even more tender and yummy! Brushing them fresh out of the oven with a combo of olive oil and garlic powder was a great finishing touch. The 1/4 cup I used–a bit less than the original–was perfect for “generous brushing.”
As a final tip-or more of a suggestion-serve these biscuits with a big leafy green salad and you have a meal. Whip up your batch soon! They are a winner!
p.s. If you find yourself without Bisquick in your pantry, no worries. With flour, baking powder, salt, and shortening, you can do a homemade baking mix (scroll down to bottom of this post). Simply adapt the ingredient amounts or make a big batch to pull from. Refrigerate any leftovers.
Easy Bruschetta Biscuits (Best Brunch Recipe)
3/4 cup diced fresh tomatoes (no seeds or pulp, patted dry)
1/3 cup chopped fresh basil (about 9 medium size leaves)
2 cups Original Bisquick baking mix
1/2 cup plain yoghurt
1/2 teaspoon lemon juice
1/2 teaspoon white wine vinegar
1/4 cup melted butter
1/2 cup finely shredded parmesan cheese
1/4 cup extra virgin olive oil
1/2 teaspoon garlic powder
Heat oven to 400 degrees. Prep tomato and basil; set aside. In medium bowl, combine Bisquick, yoghurt, lemon juice, vinegar, and butter, lightly mixing. Add cheese, tomatoes and basil, mixing evenly and making a soft dough. Drop dough by spoonfuls (heaping tablespoon each) onto lightly greased baking sheet. Bake 16 minutes or until biscuits are golden brown. Combine olive oil and garlic powder. Brush on fresh-baked, warm biscuits. Makes about 24.