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Categories:
flour yellow cornmeal baking powder baking soda salt sugar unsalted butter sour cream water water kielbasa tomato onion jalapeno chilie fresh cilantro lime juice sour cream water
Viewed: 31 - Published at: 4 years agoIngredients
- For the Biscuits
- 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
- For Filling
- 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
- For Topping
- 2/3 cup sour cream, stirred together with
- 2 teaspoons water
Method
- 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.
