Buttery flaky goodness... What's not to love? These Tomato Bacon Olive Biscuits with a Bloody Mary Jam use Muir Glen Tomato Sauce and Diced Tomatoes to create a savory treat. Grown in California, Muir Glen Organic Tomatoes are harvested at peak season to produce their slightly tart and complex tomatoey flavors. Pair the biscuits along with a sauvignon blanc, which should provide a good acidic balance to the rich bacon and olive notes while complementing the tomato-vodka flavors of the jam - we like Imagery’s Sauvignon Blanc.
Not only are these recipes packed with Muir Glen Organic Tomatoes, but the recipes also use some of our favorite California brands. Lindsay Kalamata Olive Halves add a rich and fruity taste to the savory biscuits, while the Bloody Mary Jam uses Honey Pacifica Cold Packed Coastal California Wildflower Honey. This honey is raw, unfiltered, and made with the nectars of California-grown flowers. To offset the subtle sweetness from the honey, the jam uses Tabasco Hot Sauce for a hit of spice.
Tomato Bacon Olive Biscuits:
- 2 1/ 2 cups white wheat flour
- 1 tablespoon baking powder
- 1/ 2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/ 2 teaspoon dried oregano
- 1/ 2 teaspoon thyme
- 1 stick butter, chilled
- 1 cup buttermilk, chilled
- 3/ 4 cup Muir Glen Tomato Sauce, divided
- 2 tablespoons bacon fat or shortening
- 3/ 4 cup celery, diced, about 2 ribs
- 3/ 4 cup thick-cut bacon, cooked until crisp, diced, about 5-6 pieces
- 1/ 2 cup mixed olives, pitted and chopped
- 2 tablespoons butter, melted
- freshly ground black pepper, to taste
Bloody Mary Jam:
- 1 (28 ounce) can Muir Glen Diced Tomatoes
- 1/ 4 cup sour or dill pickle brine
- 1/ 4 cup vodka
- 1/ 4 cup sugar
- 3 tablespoons prepared horseradish
- 2 tablespoons olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons hot sauce, more to taste
- 1 tablespoon honey
- 1 tablespoon freshly cracked black pepper
- 1/ 2 teaspoon dried thyme
- 1/ 2 teaspoon smoked paprika
- 1/ 2 teaspoon salt
- 1/ 2 teaspoon celery seeds
- 1 clove of garlic, very lightly smashed
For the Biscuits:
Spray or butter a half-sheet pan. Preheat oven to 475°F.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, oregano and thyme.
Using a box grater, quickly grate the chilled butter into the flour mixture and toss until all the pieces of butter are coated. Pinch the butter into the flour for about one minute.
Blend the buttermilk, 1/2 cup tomato sauce and shortening with an immersion blender or blender (or whisk vigorously) until completely combined.
Make a well in the center of the flour mixture and pour in the buttermilk mixture. Mix until the dough forms a shaggy mass and there are no bits of dry flour left. The dough should be slightly sticky.
Lightly coat your work surface with nonstick cooking spray, then flour. (The spray keeps the flour in place.)
Turn the dough out onto the prepared surface and gently pat into a 1/2-inch-thick rectangle. Gently press the diced celery, bacon, and olives into the top of the dough across the entire surface, then sprinkle lightly with flour. Fold it in thirds like a letter. Repeat the patting, sprinkling, and folding twice, rotating the dough ninety degrees each time. Pat the dough to a 3/4-inch-thickness. It should no longer be sticky.
Flour a 1-inch-round biscuit cutter and press it straight down into the dough. Transfer to the prepared pan, placing the bottom side up. Repeat, cutting the rounds as close together as possible and spacing the rounds 1 inch apart on the pan. Stack the scraps, pat to 3/4-inch-thickness, and cut again.
Whisk together the remaining 1/4 cup Muir Glen Tomato Sauce and 2 tablespoons of melted butter. Brush the tops of the biscuits with the tomato-butter mixture.
Bake at 475°F for 10 minutes, until the tops are golden brown and crisp. Let cool for 5 minutes on the pan before serving hot.
For the Jam:
Combine all ingredients in a 2-quart saucepan and bring to a boil, stirring constantly and occasionally using a wooden spoon or potato masher to lightly crush the Muir Glen Diced Tomatoes. Reduce heat and allow to simmer gently for about 45 minutes, until the mixture thickens into a sticky jam; remove the garlic clove and discard. Remove the saucepan from heat and allow the jam to cool completely before refrigerating. Can be refrigerated in an airtight container for up to two weeks.