Make the Biscuits
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together all-purpose flour, baking powder, salt, and finely chopped herbs.
Add the cold butter and work it into the flour until the mixture becomes shaggy with small butter pieces.
Pour in the milk and mix until the dough just comes together. Add 1–2 tablespoons more milk if needed to hydrate dry spots.
Turn the dough onto a lightly floured surface. Gently roll it out, scatter some chopped dates over it, fold it into thirds, and repeat a few times to layer the dates throughout.
Pat into an 8-inch square about ¾-inch thick.
Cut into circles or squares and place on the prepared baking sheet. Brush tops lightly with milk.
Bake for 16–18 minutes, until lightly golden. Cool slightly before serving.
Make the Tomato Date Jam
Combine tomatoes, dates, water, vinegar, mustard seeds, and salt in a saucepan.
Bring to a simmer over medium heat.
Cook, stirring occasionally, until thickened and jammy (about 40–45 minutes).
Cool before serving — it will thicken further as it rests.
Serving
Serve warm biscuits with a generous spoon of tomato date jam. The savory herbs and sweet dates balance beautifully with the sweet and savory jam.
*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.
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