cups all-purpose flour tablespoon sugar teaspoon baking soda teaspoons baking powder teaspoon salt cup cold unsalted butter grated cup cold buttermilk more if needed small to medium ripe tomatoes sliced ¼-inch thick cup shredded Swiss cheese cup mayonnaise cup finely chopped herbs such as basil, parsley, and oregano teaspoon ground black pepper
INGREDIENTS
1
2
1
1/4
2
1/2
3/4
2/3
2-3
1/3
1/8
1/3
1
Preheat oven to 450 degrees. Position rack in the middle of the oven. In a large bowl, combine flour, sugar, baking soda, baking powder and salt. Add the butter and stir until pieces of butter are mixed evenly throughout the flour mixture.
2
Add three-quarters cup of buttermilk, and stir until the dough comes together and begins to leave the side of the bowl, adding additional milk if necessary.
3
Turn the dough out onto a floured surface. Lightly knead 10 times. Form the dough into a 5-inch round. Using a floured rolling pin, roll the dough out into a round measuring at least 13-inches wide and about ½-inch thick.
4
Fit the dough into a 9-inch pie plate or quiche pan. Using the tines of a fork, prick about a dozen holes into the bottom of the crust. This will prevent any bubbles from forming in the crust as it’s baking.
Bake for about 8-10 minutes, until the crust is just starting to turn brown.
5
Arrange the tomato slices on a layer of paper towels. Pat the tops dry with another paper towel to remove any excess moisture.
6
Combine the cheese, mayonnaise, herbs, and pepper in a small bowl. Spread the herb cheese mixture over the top of the biscuit crust.
7
Arrange the tomato slices over the cheese. Return the pie to the oven and bake for an additional 10-15 minutes until the tomatoes are heated through and the cheese is melted.
8
Allow the pie to cool for 15 minutes before serving. Cut into slices and serve warm.
9
Yield
1 slice
calories
325 kcal per serving
fat
22 grams
carbohydrates
24 grams
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