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Saturday, September 6th, 2008


No, I'm not going to talk about my best cake or ultimate cookie. As summer leaves and fall arrives, there are a few summer thrills left before it's done (sailing on the Lake of Norman, building sand cakes at the beach, etc.). My last summer fling involves the love apple.

I bought some heirloom tomatoes at the farmers' market last weekend but never got to "my perfect meal". Today I achieved perfection. The marriage of flavors, textures and layers that brings summer to the official close. I've had my peach refrigerator cake, my corn on the cob slathered with some good butter and berries galore. The final summer feast was tonight. Homemade biscuits with thick slices of fresh tomatoes.

The biscuits turned out particularly well. Light, fluffy, layered as pretty as those canned ones you see in the commercials but tasting a LOT better. I use butter instead of shortening but then they are pre-buttered so it saves time (not to mention hydrogenated fats!). I used my favorite pastry cutter/biscuit cutter (I forgot to mention in that blog that you also save on wash-up since your pastry cutter doubles as your biscuit cutter (how sweet is that?)

I had to eat a few to get the best shots for my blog--I'm dedicated like that. Everything was perfection. The biscuits were soft and flaky with a slight crunch to the top to add to the textures. The tomatoes were perfection in ripeness and flavor.

The hot salty biscuit; the cool sweet tomato.

The perfect summer meal. Summer can go to sleep now. (and take this warm weather with it!)

Yummmm! We've had many tomatoes given to us this year and they were all wonderful. The yellow ones are mild and less acid, but nothing beats a big beautiful red. Not ready to say goodbye to summer and all the tasty produce. :, - ( Your biscuits look delicious, though.
YammaSue   Saturday, September 6, 2008
For me the best part of summer is the fresh produce grown locally, especially the sweet corn!! Gonna miss those ears!!
stheinz   Sunday, September 7, 2008
I agree that corn-on-the-cob in summer is worth some of the heat. I've eaten a few ears in the last few weeks. Produce does make summer a little bearable. I just need to find the perfect spot that never sees anything past the 80s. :)
LGrant   Sunday, September 7, 2008
I've never heard of homemade biscuits and tomatoes. But we have a ton of homegrown tomatoes and I love biscuits. Hmmm.... maybe we'll try it. Do you put anything else on it?
girlcarew   Sunday, September 7, 2008
I don't feel as if I've had my fill of corn on the cob this summer. I don't mind seeing summer go but I hate to see the good produce disappear! (Congrats on the beautiful biscuits!)
!   Sunday, September 7, 2008
Girl, I don't except a touch of salt for the tomato. I don't want to lose the two flavors with a lot of other "stuff". If you are a bacon eater, I'd think that would work well too for a bacon, tomato biscuit. I've always been a purist. My other favorite used to be my mom's homemade creamed corn ladled over a split hot biscuit. The sweetness of the corn, the creaminess of the creamed corn and the biscuit work well too. Being a Southern gal, I like homemade biscuits and just about anything but the fresh tomatoes have to be WAY at the top!
LGrant   Sunday, September 7, 2008
Our tomato plants are finished for the year...makes me sad.

Those biscuits look amazing, LG.
Sarah S.   Sunday, September 7, 2008
DELICIOUS! Nothing better than homegrown tomatoes. I have a pan ready to slice I just brought back from my folks last weekend. MMMmm... good!
SA Tenor   Sunday, September 7, 2008
Homegrown tomatoes are the only way I eat them. Most store tomatoes aren't worth eating. Occasionally I can find some cherry tomatoes or Romas at the store that aren't bad but nothing beats homegrown--and hot biscuits! :)
LGrant   Sunday, September 7, 2008
Those look awesome! Nice photos and I bet they tasted great. I haven't had a tomato biscuit in a long time but its about time I do so. There is still some time left.
Denny Deaton   Sunday, September 7, 2008
Take advantage of the time left! Did you have a garden this year? How did it do? Didn't hear much about it like last year. Maybe your social schedule and Ms. Dylan kept you too busy for one.

I just talked to Mamaw and told her about my tomato biscuits. She agrees they are great but she has to add butter. I told her about using butter instead of shortening to save that step. LOL

The only thing I missed this year was Mamaw's 'nanner puddin' recipe. I usually make one of those during the hot part of summer to have a cool banana treat to eat. Oh, and maybe some fresh fried okra. Oh, maybe some fried yellow squash too. Gee, I missed a few! :)

Glad you liked the photos--hope your tomato biscuits give you as much satisfaction as mine did me! It was a warm weekend so it still felt like summer eating them.
LGrant   Sunday, September 7, 2008
Hope Grant and Kitch recognize their 2007 Christmas gift and the look of use of this baking pan! :) Makes great biscuits. :)
LGrant   Sunday, September 7, 2008
I have tons of tomatos. They all seemed to ripen at the same time. I like mine sliced and topped with a little fresh mozarella, a leaf of basil and oil and vinegar. I could eat that every night. I think your biscuits are the prettiest that I have ever seen. They should be in Gourmet Magazine.
Leslie   Monday, September 8, 2008
mozzarella and basil sounds really fresh and good. Not as good as a tomato biscuit but pretty good. I can't help it--my tomatoes cry for biscuits. :) Yours are much healthier. LOL
LGrant   Monday, September 8, 2008
I would like the recipe for the biscuits - can I get it???
Carol   Tuesday, September 9, 2008
I'll post it here when I get home in case others want it as well. I think it is a great recipe and turned out well. Glad to help!!
LGrant   Tuesday, September 9, 2008
In case you don't get the email, Carol, or for any other tomato-biscuit fans, here's the recipe for the biscuits. I don't add sugar to biscuits--unless they are going to be used for a dessert-shortcake type of thing but your call. I like my biscuits on the more savory side. I used buttermilk for mine. I've also made biscuits with cream and they are awesome but the buttermilk is less fat. :)


Two cups of flour (10 oz)
1 tablespoon of baking powder
1 teaspoon of sugar (can add more to taste)
1/2 teaspoon of salt
1 stick of butter, cold (8 tablespoons)
3/4 cup of buttermilk, cream or half-and-half

Preheat the oven to 450 degrees.
Mix all the dry ingredients together. Cut the stick of butter into pieces, and work into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs. Add the liquid, mixing until a bit loose and sticky. Pour dough out on a floured surface, and knead for a minute. Dough should be smooth and no longer wet. You can sprinkle more flour on the surface if you find itís sticking. Take dough into a ball, and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple of minutes. Roll out dough until itís 1/4 of an inch thick, and then fold it in half. Using a round cutter (can use a glass or a cup if donít have a biscuit cutter) cut out your biscuits from folded dough. Place on a greased baking sheet close together (so they rise up not out), and bake for 15 minutes or until the tops are golden brown.

Makes 10-12 biscuits.

**If you donít want to roll and cut them out, after kneading and beating the dough you can drop the dough onto the baking sheet with a spoon. Theyíre not as symmetrical (dropped biscuits are also known as cat head biscuits) but theyíre no less delicious.
LGrant   Tuesday, September 9, 2008
That's interesting, Linda. I saw a Southern cook on the Food Network this weekend making biscuits. She got all the ingredients together and then said touch it as little as possible because you don't want tough biscuits. And here you are beating the dough with a rolling pin!!! Two different methods!
!   Tuesday, September 9, 2008
I think I mentioned that somewhere. My mom always kneeded her dough and her biscuits are great. Folks in the NE area make beaten biscuits. I think somewhere in between is good. If you minimize handling they are flaky but tend to be more crumbly. Mine were fluffy and flaky and I kneeded the dough until it was nicely formed. I've done both and prefer this method. Maybe I like a firmer biscuit with less crumb than they do. :)
LGrant   Wednesday, September 10, 2008
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