Tomato And Kielbasa Shortcake

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 1 1/2 tablespoons unsalted butter, cold, cut into pieces
• 1/2 cup sour cream
• 1/4 cup water, plus
• 3 tablespoons water
• 1/2 lb kielbasa, cut diagonally into 1/4 inch thick slices
• 1 lb plum tomato, cut into 1/2 inch pieces
• 1/2 cup onion, chopped
• 1 fresh jalapeno chilie, minced
• 1/3 cup fresh cilantro, chopped
• 1 1/2 tablespoons fresh lime juice
• 2/3 cup sour cream, stirred together with
• 2 teaspoons water

Recipe

• 1 make biscuits:.
• 2 preheat oven to 425°f.
• 3 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.
• 4 stir together sour cream and water, then stir into flour mixture with a fork until just combined.
• 5 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.
• 6 make filling while biscuits bake:.
• 7 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.
• 8 toss tomato mixture with kielbasa and stir in cilantro, lime juice, and salt to taste.
• 9 split warm biscuits and spoon filling and sour cream onto bottom halves. put tops on biscuits.