A Southern staple, tomato drop biscuits make a breakfast delightful, brunch memorable and an afternoon snack satisfying. The term 'cathead biscuit' is southern slang for a really big drop biscuit. Yesterday we had them for brunch, paired with an egg poached in olive oil and nestled on a bed of spring greens lightly tossed with a basic vinegarette. The piece de resistance was the shrimp gravy ladled over the huge biscuits. Both recipes are included here. Tomato Biscuits Ingredients 2 cups all purpose flour 1 tablespoon baking powder 1 medium tomato, seeds removed, finely chopped and patted to remove excess moisture. 1/2 cup milk 1 heaping tablespoon sour cream or plain yogurt 1/4 cup olive oil or bacon grease 2 tablespoons chopped green onion 1 tablespoon chopped sun dried tomato 1/2 teaspoon salt 1/2 teaspoon dried basil very finely crushed Combine flour, baking powder and salt. In a separate bowl mix sour cream or yogurt, milk and oil then add to flour...