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Heat oven to 425 degrees F.
2.
Heat oil in small skillet. Add onion; saute onion until tender,
about 7 minutes. Add tomato; cook 1 minute. Remove from
heat. Stir in the basil and oregano. Cool slightly.
3.
Mix flour, baking powder, salt and pepper in a bowl. With pastry
blender or 2 knives used scissor fashion, cut in shortening until
mixture resembles coarse crumbs. Stir in milk and tomato
mixture until dough comes together; dough will be sticky. Drop
by heaping tablespoons, 2 inches apart, onto ungreased baking
sheet.
4.
Bake in 425 degree F oven for 10 to 12 minutes or until biscuits
are golden. Remove to wire rack to cool. Makes about 16
biscuits.
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