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
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.
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.
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.
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.
Arrange the tomato slices on a layer of paper towels. Pat the tops dry with another paper towel to remove any excess moisture.
Combine the cheese, mayonnaise, herbs, and pepper in a small bowl. Spread the herb cheese mixture over the top of the biscuit crust.
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.
Allow the pie to cool for 15 minutes before serving. Cut into slices and serve warm.
325 kcal per serving
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