Tomato olive thyme biscuit Calories

Tomato olive thyme biscuits are savory biscuits, closer to crackers than sweet cookies. They are usually crisp and flavored with herbs and olives, though recipes vary in thickness and texture.

Yes, but fresh tomatoes can make tomato olive thyme biscuits wet and soft. Remove the watery seeds and pulp, chop the flesh finely, and drain it before mixing; dried tomatoes are a convenient option when you want less moisture.

Tomato olive thyme biscuits go well with cheese, hummus and other savory dips. You can also serve them alongside soup or add them to an appetizer board; their herby, salty flavor pairs best with mild accompaniments.

Let tomato olive thyme biscuits cool completely before storing them in an airtight container in a cool, dry place. If they soften, briefly warming them in the oven can restore some of their crispness.

Yes, tomato olive thyme biscuits can be frozen after baking and cooling completely. Seal them in a freezer-safe container to protect their texture, then thaw and warm them briefly in the oven before serving.

Yes, you can leave olives out of tomato olive thyme biscuits, but they will lose some of their salty, briny flavor. Add another savory ingredient, such as chopped sun-dried tomatoes, if you want to keep the biscuits flavorful.

Either fresh or dried thyme works in tomato olive thyme biscuits. Strip and finely chop fresh leaves before mixing them into the dough; dried thyme has a more concentrated flavor and spreads easily through it.

Tomato olive thyme biscuits often turn soft when the dough contains too much moisture or they are stored before cooling. Drain the olives and tomato well, bake until set, and allow the biscuits to cool fully before sealing them.

Yes, tomato olive thyme biscuits make a savory accompaniment to soup. Their tomato and herb flavors work especially well with simple vegetable soups, and you can crumble them on top just before serving for added crunch.