Tomato Biscuits

Yield: 24 servings
Community Recipe from


  • 1 bunch(es) Pillsbury Grands "Buttertootin" homestyle
  • 1 can(s) diced Rotel tomatoes drained
  • 1/4 cup(s) onion finely chopped
  • 10 piece(s) bacon crumbled
  • 1/2 cup(s) mayonnaise
  • 1 teaspoon(s) dried basil
  • 1 cup(s) Mexican blend shredded cheese


  1. Spray mini-muffin pan. Tear each biscuit into thirds, roll and press into muffin tin. Mix all other ingredients and fill biscuit tops. Bake at 350 for 12-14 minutes.
July 2013

This recipe is a personal recipe added by JDBain and has not been tested or endorsed by MyRecipes.

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