tomato biscuit pie

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

(1 RATING)

88 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Oct 5, 2012

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.

Rate

prep time 50 Min

cook time 40 Min

method Bake

yield 8 serving(s)

Ingredients

1 cup butter
2 cups self rising flour
1 cup sour cream
2 1/8 pounds tomatoes (or may use large can, drained)
1/2 teaspoon each: salt and freshly ground black pepper
1/4 cup basil, fresh, chopped
2 tablespoons chives, dried or fresh chopped
1 1/2 cups shredded sharp cheddar cheese

How To Make tomato biscuit pie

Step 1

Preheat oven to 425 degrees. Line a 9- by 9-inch pan with aluminum foil. Lightly spray with cooking spray.

Step 2

Melt butter in microwave. Combine butter, flour and sour cream in a medium bowl. Spread the dough in the prepared pan. Bake 20 minutes.
Step 3

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.
Step 4

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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