Tomato & Cheese Biscuits

This Sunday morning, I also made some savory Biscuits.  If I ever have a signature baked item, it will probably be various version of this. I love savory baked goods, especially in a biscuit.  It's a pastry you can eat for breakfast, lunch, and dinner.

Ingredients
Dry
3 cups of All Purpose Flour
1/4 cups of Sugar
1 tbs of Baking Powder
1 tsp of Salt
1/2 cup of 1 stick of "cold" Unsalted Butter (cut up in dice sizes)
Wet
1/2 cups of Buttermilk
1 Egg
Other
1/2 tsp of each of the following dried herbs:  Dill, Thyme, Basil, Oregano
1 tsp of black or white pepper
1/2 cup of Parmesan Cheese
1/4 cup of Sharp Cheddar Cheese
1 Tomato Chopped
1/2 cup of Onion ChoppedKosher Salt for sprinkling

-Preheat your oven to 365
-Mix all the dry ingredients (except butter) in a small bowl. Once combined, add the butter and use blend.  Blending can be done with a stand mixer or food processor or pastry cutter or just using your fingers by pinching the butter and flour between your fingers. The goal is to get a nice crumbly mixture where the dry ingredients Incorporated into the butter and you have a dusty, crushed graham cracker texture.
-Next, combine buttermilk and egg and put into a pourable cup or measuring cup.
-Add your flavor components now to the dry mixture. Start with the herbs and pepper into the dry mixture and toss well.  Add both of the cheese and again mix well.  Now add the final tomatoes and onions.  Now slowly add the milk/egg mixture into the dry mixture a little bit at a time, tossing thoroughly until all the wet mix is incorporated.  The goal is to get the dry mixture just enough of the wet for a moist combo evenly.  You might not need the full wet mixture.  If the tomatoes are really juicy, you might not need as much.  Get a good feel until you can form a nice, but not sticky dough.
-Dump the final mixture onto a floured hard surface and using a scraper just pull and press the mixture together to form nice mound.  Toss flour on top and roll out to about 2 inch thick.  Using a biscuit cutter, cut into the dough and place each biscuit onto a sheet pan lined with parchment paper.  Put the sheet pan into the refrigerator for about 30 min until biscuits are cold.
-Take the biscuit out of the refrigerator and brush with any leftover wet mixture.  Sprinkle the top with some salt.
-Bake for 35-45 min until golden brown.  Eat right out of the oven or cool about 10 min.


Before the oven...

Hot out of the oven...serve with eggs and bacon for a complete breakfast, or salad or soup with lunch, and for dinner with your protein.