My sister visited Asheville recently and brought with her a hankering for fresh tomato biscuits. She got the recipe from a 96 yr old friend in Burlington, NC. Using fresh ripe tomatoes from her neighbor’s garden and good old-fashioned mayo, she whipped up phenomenal fresh tomato biscuits. Delish. When I got back to the office, I googled the recipe, and low and behold, it’s from an old Southern Living issue. How appropriate.
We offer a great selection of tomatoes at Sow True Seed. I had the pleasure to plant 8 different varieties this season at our communal farm in Leicester, NC. The tomato, basil, mozzarella salads this season have knocked my socks off. Some of my personal favorite varieties from my Sow True Seed tomato garden are: Amish Paste, Cherokee Purple, Cherry Sweetie, Homestead 24, Mortgage Lifter, Mr Stripey, Pink Brandywine, Russian Purple Paste, and Yellow Pear. What an amazing tomato bounty.
Fresh Tomato Biscuits
Author’s Note: While I get the canned biscuits (fast and easy), if you have the time and ingredients, try to make these flaky biscuits from scratch, and use top ingredients from your local farmer’s markets and food coops.
1/4 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 cup shredded fresh basil
1 (16.3-ounce) can refrigerated flaky biscuits
2 medium-size tomatoes, thinly sliced
- Combine first 4 ingredients. Set aside.
- Press each biscuit into a 4-inch circle. Place biscuit circles on a lightly greased baking sheet.
- Bake at 400° for 6 minutes.
- Remove from oven and spread each biscuit evenly with about 2 teaspoons mayonnaise mixture. Top evenly with tomato slices. Bake at 400° for 6 more minutes or until mayonnaise mixture is bubbly.
- Serve immediately!