| 1 | tbsp. | olive oil |
| 1 | shallot | diced |
| 1 | C | grape tomatoes, quartered |
| 1 to 2 | tsp. | brown sugar |
| 2-1/4 | C | flour |
| 2 | tbsp. | cornmeal |
| 2 | tsp. | baking powder |
| 1/2 | tsp. | baking soda |
| 1/2 | tsp. | salt |
| 1/4 | tsp. | freshly cracked black pepper |
| 1 | tsp. | chopped fresh rosemary |
| 1/3 to 1 | C | buttermilk |
| 1 | egg | beaten, for brushing the biscuits |
Combine olive oil, shallots, tomatoes and brown sugar in a bowl. Cook for 15 to 20 minutes in a saute pan over medium heat. Stir very gently with wooden spoon a few times to prevent burning but to keep tomatoes plump, avoid over stirring. If moisture evaporates too quickly just put a lid on the pan. Remove from heat nad cool completely.
Preheat oven to 375F. Line a baking sheet with parchment paper.
Combine the flour, cornmeal, baking powder, baking soda, salt, pepper and rosemary in a food processor. Pulse until blended. Add the cold butter pieces. Pulse unitl mixture just resembles coarse meal.
Transfer mixture to a bowl. Stir in buttermilk and the tomato and shallot mixture until mixture just comes together. Start with adding 3/4 cup buttermilk, depending on the moisture of the tomatoes you may have to add more buttermilk.
Turn onto a lightly floured surface and gently knead until dough holds together. Do not overwork. Wrap in parchment or waxed paper. Chill for 30 minutes.
Roll dough on a lightly floured surface to a thickness of 1/2 inch. Use a round 2-1/4 inch cookie cutter to cut 10 to 12 biscuits. Brush biscuits with beaten egg. Bake 15 to 17 minutes or until golden.