Recipe adapted from Nicole Rucker, chef at Fiona in Los Angeles
I have never been very good at biscuits. When I saw this recipe, I jumped at the chance to try my luck once again. This one worked and it tastes great. I made some updates to it to decrease calories, sugars and saturated fats. And I added some wonderful tastes to the tomato cobbler. What are baked tomatoes without shallots and garlic? Try this one, you will love it.
Yield: 10-12 biscuits