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Tomato Basil Drop Biscuits

From the kitchen of Dawn Timmers

1 Tblsp. olive oil
1small onion, finely chopped (½ cup)
1 medium tomato, finely diced, skin on
1/4 cup fresh basil, chopped
1/2 tsp. dried oregano
2 cups flour
1 Tblsp. baking powder
1 tsp. salt
1/2 tsp. pepper
1/3 cup shortening
2/3 cup milk

Heat oven 425.

Sauté onion in oil till tender, about 5 minutes.
Add tomato. Cook one minute more.
Remove from heat and stir in basil and oregano. Cool slightly.

Mix flour, baking powder, salt, pepper in a separate bowl.
Cut in shortening until mixture resembles coarse crumbs.
Stir in milk and tomato mixture, just until dough comes together and all dry ingredients are moistened-it will be sticky.

Drop by heaping tablespoons, 2 inches apart on an ungreased sheet.
Bake for 10 to 12 minutes or until golden brown.

Serve warm or cool on wire rack.

Makes 16 yummy biscuits.

Note: If you like garlic, add a clove of minced garlic to onion.

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