Tomato and Kielbasa Shortcake

READY IN: 45mins




  • Make Biscuits:
  • Preheat oven to 425°F.
  • Sift together flour, cornmeal, baking powder, baking soda, salt, sugar into a bowl and blend in butter with your fingertips until mixture resembles coarse meal.
  • Stir together sour cream and water, then stir into flour mixture with a fork until just combined.
  • Drop dough in 4 evenly spaced mounds on a buttered baking sheet and bake in the middle of oven until pale and golden and cooked through - 15 to 20 minutes. Cool biscuits slightly on a rack.
  • Make Filling While Biscuits Bake:
  • Brown kielbasa in a large heavy skillet over moderate heat, turning it and transfer it to a bowl with a slotted spoon. Our off all but 1 tablespoons fat from skillet, then cook the tomatoes, onion and jalapeno, stirring, until tomatoes are softened, 1 to 2 minutes.
  • Toss tomato mixture with kielbasa and stir in cilantro, lime juice, and salt to taste.
  • Split warm biscuits and spoon filling and sour cream onto bottom halves. Put tops on biscuits.