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.