Real Recipes From Real Home Cooks ®

tomato biscuit pie

(1 rating)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

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.

(1 rating)
yield 8 serving(s)
prep time 50 Min
cook time 40 Min
method Bake

Ingredients For tomato biscuit pie

  • 1 c
  • 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

How To Make tomato biscuit pie

  • 1
    Preheat oven to 425 degrees. Line a 9- by 9-inch pan with aluminum foil. Lightly spray with cooking spray.
  • 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.
  • 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.
  • 4
    Bake 20 minutes at 425 degrees. Let pie sit 5 minutes. Use foil to lift pie from pan. Cut and serve.