Recipe by ellie_
I came across this recipe while looking for interesting sandwich ideas and thought this sounded wonderful! Recipe source: Bon Appetit (March 1986)
Top Review by Ppaperdoll
I just made this for newest 'Zaar tag and I quite liked it. The biscuit dough only made 8 biscuits (hence the 4 stars rather than 5)for me, but I always seem to have that problem with biscuits and scones, so it may well just be me - oh, and I did have to add another 1/4 cup flour to make the dough workable. It was my first time preparing oysters, and the first time introducing my son to them. This is a good recipe for that, because the slippery texture of the oysters is less obvious next to the biscuits and relish. I liked the taste of everything, but next time I might saute the garlic a little as it had a slightly raw taste to it. If you're an oyster purist, you might want to serve this alongside other, simpler recipes, as the oyster taste gets a little bit hidden by the bacon-y relish. I guess it just depends on what you're going for. Think 'oyster burgers', and you're pretty much there. I will definitely try this again, maybe as part of a seafood buffet. Thanks so much ellie for sharing this very unusual and worthwhile recipe with us!
For the Biscuits
- 1 cup flour (may need more)
- 1 tablespoon dried dill
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon baking soda
- 2 1⁄2 tablespoons vegetable shortening (Crisco)
- 1⁄2 cup buttermilk
For the relish
- 2 slices bacon
- 5 tablespoons water
- 3⁄4 lb tomatoes, peeled and diced
- 2 red bell peppers, seeded and sliced
- 4 garlic cloves, minced
- 1 tablespoon parsley, minced
For the oysters
- 16 oysters
- vegetable oil
- lemon juice
Directions See How It's Made
- To make biscuits: preheat oven to 450-degrees F.
- Grease baking sheets.
- In a large bowl sift together first 5 ingredients (flour - baking soda). Cut in shortening until mixture resembles coarse meal. Stir in buttermilk until dough comes together.
- Turn dough out onto floured board and knead for about 10 times, adding more flour if dough becomes sticky.
- Roll dough out to a thickness of 3/16 inch and cut 16 rounds using a 2-inch biscuit cutter.
- Transfer to prepared sheets and bake for 12-14 minutes or until lightly browned. Cool on wire racks.
- To make relish: In a skillet over medium heat fry bacon until crisp; remove and drain on paper towels. Pour off all but 3 tablespoons of grease.
- Stir water into skillet and then add tomatoes, bell peppers and garlic, simmering for 15 - 20 minutes or until vegetables are soft and mixture thickens, stirring occasionally. Stir in parsley and season with salt and pepper. Crumble in bacon. Set aside.
- Preheat broiler.
- Arrange oysters on broiler pan, brushing with oil and lemon juice.
- Broil for 3-5 minutes or until edges begin to curl, turning once. BE CAREFUL - DO NOT OVERCOOK!
- To assemble sandwiches: split biscuits. Spread both cut sides with relish. Top one half with oyster and cover with second half.