Tomato Soup Biscuits

30 Sep

Tomorrow begins October #Unprocessed, but today…today we make biscuits with canned soup. Because I like to be a little weird sometimes.

The classic pairing of tomato soup and grilled cheese is one that takes me right back to childhood. These days, I opt for fresh tomatoes to make soup, and whole grain breads with melty artisanal cheeses for the sandwich. But my childhood was filled with Campbell’s tomato soup accompanied by American cheese oozing out of toasty white bread.

Tomato Soup Biscuits |

Enjoying some fresh biscuits out in the sun!

But why can’t the soup and bread be one? Why can’t they be joined in perfect tomato-y bliss? Well, in these biscuits, they are! Hearty wheat flour, dried spices, and canned tomato soup come together to make one tasty biscuit. I always loved sprinkling black pepper into my tomato soup, so I do the same here – freshly cracked black pepper adorns the top of the biscuits before baking, just to give them that extra punch.

Red food coloring, although not necessary, spruces up the color of these biscuits. I did make these for my friends to enjoy during this past weekend’s Arsenal game (London is Red!) so how fitting to make something in the same color scheme. And they’re mini because…well, mini is cuter and allows you to eat more of them! Duh.

Anyway, make these biscuits the next time you need a fun little snack. Or make them to go with a hot bowl of soup (perhaps something other than tomato!). Sandwich them together with some smoked cheese in between. Whatever you do, get baking!

Tomato Soup Biscuits

Makes 24 mini biscuits

  • 1/2 C oat flour (grind old-fashioned oats in food processor, then measure)
  • 1.5 C whole wheat flour
  • 1 tbsp baking powder
  • 1 tbsp baking soda
  • 1/2 tbsp chili powder
  • 1/2 tbsp dried basil
  • 1/2 tsp sea salt
  • 1/2 tsp fresh black pepper
  • 1 can condensed tomato soup
  • 1/2 C olive oil
  • 1/4 C non-dairy milk
  • 8 drops red food coloring
  • fresh black pepper, to top

Preheat oven to 400 degrees. Line a baking sheet with foil and lightly grease with PAM or olive oil.

In a large bowl, combine all dry ingredients and whisk together. Mix in soup, olive oil, milk and dye, being careful not to over mix! The dough should come together, but still be slightly sticky.

Use a standard-sized cookie scoop to create mini biscuits, placing an inch apart on prepared sheet. These won’t expand too much. Crack some fresh black pepper on top.

Bake for 12-15 minutes, or until golden brown on top. Remove from oven and let sit 5 minutes before transferring to a cooling rack. Enjoy on their own, with cheese in between like a sandwich, or paired with your favorite soup! Leftovers? Store in an air-tight container for a few days.

2 Responses to “Tomato Soup Biscuits”

  1. genevieve y September 30, 2014 at 9:28 am #

    So creative of you! I’ve only had biscuits a handful of times in my life, but I love how they just tear apart and melt in your mouth.

    • xtinaluvspink September 30, 2014 at 9:29 am #

      I ❤ biscuits of all kinds! And thanks – sometimes creativity just strikes me 🙂

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