Tag Archives: shortcakes

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Savory Shortcakes

Another tomato recipe coming at ya!

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This one is a little different!

It’s no secret that I love the Smitten Kitchen, and when I got Deb’s cookbook for my birthday (Thanks Mardi!) I know I had to make this recipe, which also happens to be the cover photo!

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This is such a great and versatile dish then can be used as an appetizer or side dish.

Savory Shortcakes
 
Prep time
Cook time
Total time
 
Savory Shortcakes
Author:
Serves: 6-8
Ingredients
  • For the shortcakes:
  • 2 cups, plus 2 tablespoons flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 5 tablespoons butter, cut into pieces
  • 1 green onion, thinly sliced
  • 1 cup milk
  • For the tomato salad and cheese topping:
  • 1½ cups cherry tomatoes, quartered
  • 1 tablespoon extra virgin olive oil
  • 1½ tablespoons red wine vinegar
  • salt and pepper
  • 4 oz goat cheese
  • 3 tablespoons heavy cream
  • 2 green onion, thinly sliced
Instructions
  1. Preheat oven to 425 degrees. Spray a cookie sheet with non stick spray.
  2. For the savory shortcakes: Mix together flour, baking powder, and salt in the bowl of a stand mixer. Add the butter and mix until it resembles course meal.  Stir in the green onion.  Add in the milk and stir until just combined.
  3. Sprinkle the counter with some extra flour and dump out the dough.  Pat into a 1 inch thick round.  Cut out 6-8 biscuits using a 3 inch cookie cutter. Place on prepared cookie sheet and bake for 15 minutes or until they are golden brown.
  4. For the tomato salad and topping: Toss the quartered tomatoes together with the salt, pepper, vinegar, and oil.  Set aside.
  5. Place the heavy cream in a bowl and whisk until peaks form.  Fold in the goat cheese and beat until the topping is fluffy.
  6. Assembling: Place a split biscuit on a plate, top the bottom of the biscuit with some tomato salad, a little goat cheese topping, and some sliced green onions.  Top with remaining half of the biscuit.
  7. Eat!