Preheat oven to 425F. In a medium bowl, combine bisquick, flour, butter buds, thyme leaves and tomatoes. Add the ricotta; using a fork or a pastry cutter, stir until crumbly. Make a well in the center. Combine the egg and milk. Pour half into the bowl. Add the dijon and the oil to the milk in the bowl. Fold to moisten; the dough will form a ball; add more milk mixture if necessary. Set aside to rest for 10 to 15 minutes, if desired. Divide the dough into six pieces. Pat into biscuit shapes with your hands. Place on a sprayed cookie sheet. Bake 15 to 18 minutes. Serve hot. Lots of flavor. Great with soup. Tested by kitpath@earthlink.net [Per Serving - Calories 101; Fat 2G (22%cff); Cholesterol 6mg; 15g carbs; 1g fiber] Recipe by: Hanneman: Oct 1998 Posted to EAT-LF Digest by Pat Hanneman on Oct 16, 1998,