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For the biscuit:

  • 2.75 cups all purpose flour
  • 1 tbl sugar
  • 3/4 tsp. Salt
  • 1 Tbl plus 1 tsp baking powder
  • ½ stick unsalted butter
  • 1 1/4 cup buttermilk

  1. In a medium bowl, mix all dry ingredients together.
  2. Cut butter into dry ingredients with a pastry cutter or 2 knives.
  3. Stir in buttermilk until a soft dough forms.
  4. Pat dough down into a greased 12 inch pie dish or cast iron skillet.
  5. Bake in a preheated 400 degree oven for 10 minutes.
  6. Remove from oven and set aside.

For the topping:

  • 3/4 cup Mayonnaise
  • 3 Tbl lemon juice
  • one 16 oz package frozen corn kernels
  • 1 ½ cups shredded mozzarella cheese
  • Black Pepper
  • 1 cup Cooked Bacon chopped
  • 6-8 Roma Tomatoes
  • Salt
  • Fresh Basil – julienned

  1. Slice tomatoes into ¼ inch slices.
  2. Set aside.
  3. Combine mayonnaise with lemon juice.
  4. Pour mayonnaise mixture over biscuit, spread around with spatula to cover completely.
  5. Sprinkle the cheese over the mayo layer, and sprinkle lightly with black pepper.
  6. Sprinkle corn over mayonnaise mixture, followed by cooked bacon pieces.
  7. Bake for 20 - 30 minutes, until cheese has melted and starting to brown.
  8. Remove the biscuit from the oven and overlap tomatoes on top of biscuit. Allow to cool for 5 minutes, sprinkle with fresh basil before serving.

Serves 8 - 10

Presented by: Tomato Head

06/07/2014

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