Classic biscuit batter mixed with French's™ Tomato Ketchup butter. This flaky drop biscuit has a sweet ketchup flavor with pockets of butter ketchup melting through it.
- To make Ketchup Butter: Slowly whisk 18 oz. French's® Tomato Ketchup into 1 lb. melted butter. Refrigerate 5 minutes. Spread 1/4-inch thick onto foil. Wrap tightly. Freeze 4 hours. Yields 34 oz. (102 biscuits).
- To make Biscuits: Cut 8 oz. ketchup butter into baking mix, leaving pea size pieces. Combined milk and 8 oz. French's® Tomato Ketchup. Stir into baking mix by hand. Using a 1/4 cup scoop, scoop 24 mounds onto baking sheet.
- Combine remaining French's® Tomato Ketchup and butter. Brush onto top of biscuits. Bake at 400°F for 18-20 minutes.
Bacon, Egg & Cheese Ketchup Biscuit: Slice biscuit in half top with 1 slice bacon cut in half, fried egg and ½ slice mozzarella cheese.
Use as a bun for a burger, topped with lettuce & tomato.
Fold into biscuit batter, ¼ cup chopped fresh basil and 4 oz.
shredded mozzarella cheese.