TOMATO BISCUIT PIE

Name: TOMATO BISCUIT PIE
Prep time: 50 min
Cook time: 40 min
Total time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1 c butter; 2 c self rising flour; 1 c sour cream; 2 1/8 lb tomatoes (or may use large can, drained); 1/2 tsp each: salt and freshly ground black pepper; 1/4 c basil, fresh, chopped; 2 Tbsp chives, dried or fresh chopped; 1 1/2 c shredded sharp cheddar cheese

By Ellen Bales
@Starwriter

This came from the Indianapolis Star newspaper, where I work. It's great when you want a meatless meal. You could even serve it for brunch.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Prep:

50 Min

Cook:

40 Min

Method:

Bake

Ingredients

1 c

butter
2 c

self rising flour
1 c

sour cream
2 1/8 lb

tomatoes (or may use large can, drained)
1/2 tsp

each: salt and freshly ground black pepper
1/4 c

basil, fresh, chopped
2 Tbsp

chives, dried or fresh chopped
1 1/2 c

shredded sharp cheddar cheese
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How to Make TOMATO BISCUIT PIE

Step-by-Step

Preheat oven to 425 degrees. Line a 9- by 9-inch pan with aluminum foil. Lightly spray with cooking spray.
Melt butter in microwave. Combine butter, flour and sour cream in a medium bowl. Spread the dough in the prepared pan. Bake 20 minutes.
While crust bakes, peel tomatoes and slice 1/4 inch thick. Remove crust from oven. Arrange half of tomato slices over crust. Sprinkle with half the salt, pepper, basil, chives and cheese. Repeat the layer.
Bake 20 minutes at 425 degrees. Let pie sit 5 minutes. Use foil to lift pie from pan. Cut and serve.

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