1Prepare drop biscuits and place them in a warm oven while you make the creamed tomatoes - or put them on a plate and cover with a clean towel
2Peel and cut up tomatoes over a bowl to reserve the juice. Add juice and tomatoes to a 2 quart saucepan and add 1/2 c. water. Cook slowly over medim heat
3Add the cold milk to a small cup, sprinkle with the flour and shake together until fairly smooth. Strain to remove lumps. Stir slowly in a thin, steady stream, into the hot tomatoes until it thickens and doesn't taste floury. Add margarine and sugar and salt and/or pepper to taste.
4Place biscuit on plate, split in half and ladle creamed tomatoes over them. Enjoy.
Little ones may like it a bit sweeter - add more sugar to taste.