It’s 1991 and I am in college. To pay the rent I am working at a horrible K-Mart (yes, they were once a thing). Next door is a mega grocery store with a huge bakery. Many days my lunch was a roll the bakery made. It had onions, peppers, tomatoes and cheese in it. Most of all they were very affordable. Minimum wage was a hefty $4.25 an hour, so I wasn’t rolling in the cash. So a 50 cent roll was often lunch. And no wonder I was so skinny those years. That and a pack of smokes, life was good.
I was playing with an idea the other day and went down memory lane. And came up with a great version of the biscuits. They are soft, and easily munched on.
Yes, they use boxed baking mix, I like to keep it on hand for power outages, and I try to keep my stock fresh.
Savory Pepper Tomato and Onion Drop Biscuits
- 1 Tbsp avocado oil
- 2 bell peppers, seeded and chopped
- 1 large sweet onion, peeled and chopped
- 4 cloves garlic, chopped
- 2 tomatoes (hand size), trimmed and chopped
- 2 cups baking mix (Jiffy, Bisquick, etc)
- ½ cup crumbled cheese (be it a hard cheddar, Parmesan or a drier Mexican cheese from a wheel)
- 2/3 cup milk
Heat a large skillet over medium-high. Add in the oil, bell peppers and onion. Saute until turning golden.
Add in the garlic, cook for a minute, then add the tomatoes. Saute until the moisture cooks off.
Take off heat and let cool while you get the other ingredients.
Preheat oven to 425°, and line a baking sheet with parchment paper.
Stir in the milk, cheese and the cooled vegetables. Stir until mixed.
Drop by scoops on the parchment paper. I had 7 biscuits, as I wanted large ones.
Bake for 15 to 20 minutes, time will depend on the moisture. They should be golden on top.
Serve warm, or cool on a rack and freeze for later.