Oh- one more thing. If you can get your hands on sungold tomatoes, for the love of god, DO IT! They are unparalleled, especially when roasted and smothered with parmesan...
Cook Time: 18-20 minutes
Yields: 2-3 servings (Chris and I always finish a pan to ourselves)
3/4 cup flour, 1 1/2 tsp baking powder, pinch of salt, generous black pepper
3 TBS butter (ideally frozen), 1/4 cup milk
1 heaping cup grape or cherry tomatoes, 1 tsp olive oil, sprinkle of salt, 1/3 cup parmesan cheese
Preheat oven to 450. Whisk together the dry ingredients (flour through pepper) of the biscuit dough. If you have frozen (or partially frozen) butter, grate it into the flour mix with a coarse cheese grater. If you have refrigerated butter slice it into cubes and use a pastry cutter or fork to cut the butter into the dough. Add in the milk and mix well with a wooden spoon to combine. Bring the dough together into a ball- if it's too shaggy, add a touch more milk. On a lightly floured surface, roll the dough out to about 1/2" thick as evenly as you can. Use a knife to cut the biscuit dough into roughly evenly sized pieces (I find cubes are easy). Lightly grease a pie or cake tin and arrange the biscuit pieces such that there are gaps between them (tomato place holders!).
Bake the biscuits for about 8-10 minutes, or just until they start to brown a bit. Meanwhile, toss the cherry tomatoes in olive oil and salt and grate your parmesan on a fine grater . When the biscuits come out of the oven, scatter the tomatoes into the gaps. If your using larger (cherry) tomatoes, give them each a stab with a fork so they ooze a little. Sprinkle the parmesan on top and bake for about 10 minutes more, or until the biscuits are golden and the tomatoes are bursting.