The tomatoes have finally arrived. After seemingly endless weeks of staring at green tomatoes things have finally started to turn. Straight up, on the rocks, I want to put them in everything.
These biscuits are tasty on their own and over the top with gravy. I made a sausage gravy with tomatillos and cilantro (gravy doesn’t photograph well, especially after dark) but I imagine a mushroom gravy would also be delicious.
charred tomato and poblano biscuits
Ingredients
- 2 cups AP flour
- 1/4 cup fine ground cornmeal
- 1/8 tsp salt
- 1/2 stick butter unsalted
- 3 tsp baking powder
- about 1 1/2 cup yogurt
- 1 cup cherry tomatoes cut into quarters I ran mine through the salad spinner to pull out some of the juices
- 1 poblano pepper finely chopped
- Two or three tomatillos
- Oil or butter
Instructions
- Dry cook chopped poblano over high heat in a cast iron pan until charred, about four minutes. Reduce heat to medium and add tomatoes. Cook for another minute or two. Remove from heat then add tomatillos. Cool to at least room temperature.
- Preheat oven to 425
- Combine flour, cornmeal, baking powder, and salt. Cut in butter. Chill if necessary. Add yogurt, starting with one cup, then a quarter cup at a time until it just holds together. Fold a few times to form a disc. Cool again if necessary. Dust cutting board or stone with cornmeal. Roll out into a rectangle. Add tomato filling and fold over. Roll into a square about one inch thick. Cut into 2 1/2 or spinach squares and bake until golden brown, about 15 minutes.
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