Ingredients
-
-
1
-
1/2
-
1/2
-
1/2
-
1/4
-
1/4
-
1 1/2
-
1/2
-
1/4
-
3
-
-
1/2
-
1
-
1/2
Directions
Tomato and Kielbasa Shortcake, This interesting tomato recipe is from Gourmet Magazine This makes a great end of summer brunch dish , The tomato/keilbasa filling is good, but almost a little heavy for the biscuit The filling on it’s own merit, is still very tasty, though Speaking of the biscuit, this should be a separate recipe posting It’s sort of a cross between a biscuit and cornbread with a wonderful texture Oooooohhhhh the creativeness that can stem from this biscuit base alone!
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Steps
|
1
Done
|
Make Biscuits: |
|
2
Done
|
Preheat Oven to 425f. |
|
3
Done
|
Sift Together Flour, Cornmeal, Baking Powder, Baking Soda, Salt, Sugar Into a Bowl and Blend in Butter With Your Fingertips Until Mixture Resembles Coarse Meal. |
|
4
Done
|
Stir Together Sour Cream and Water, Then Stir Into Flour Mixture With a Fork Until Just Combined. |
|
5
Done
|
Drop Dough in 4 Evenly Spaced Mounds on a Buttered Baking Sheet and Bake in the Middle of Oven Until Pale and Golden and Cooked Through - 15 to 20 Minutes. Cool Biscuits Slightly on a Rack. |
|
6
Done
|
Make Filling While Biscuits Bake: |
|
7
Done
|
Brown Kielbasa in a Large Heavy Skillet Over Moderate Heat, Turning It and Transfer It to a Bowl With a Slotted Spoon. Our Off All but 1 Tablespoons Fat from Skillet, Then Cook the Tomatoes, Onion and Jalapeno, Stirring, Until Tomatoes Are Softened, 1 to 2 Minutes. |
|
8
Done
|
Toss Tomato Mixture With Kielbasa and Stir in Cilantro, Lime Juice, and Salt to Taste. |
|
9
Done
|
Split Warm Biscuits and Spoon Filling and Sour Cream Onto Bottom Halves. Put Tops on Biscuits. |
