Southern Farmhouse Tomato Pie

Recipe makes 6-8 servings

Whatcha Need

• For the Biscuits
• 2 cups all-purpose flour, plus more for working the dough
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 6 tablespoons unsalted butter, cold and cubed
• 2 tablespoons fresh parsley, minced
• ¾ cup buttermilk
• For the Filling
• 4-6 ripe tomatoes (about 1½ pounds), sliced ¼-inch thick
• 3 large fresh basil leaves, chopped
• 1½ cups sharp cheddar cheese, shredded
• 1 cup premium mayonnaise (Duke’s, Hellman’s, or Blue Plate)
• Salt and black pepper, to taste

Whatcha Do

1. Preheat the oven to 375℉.
2. Make the biscuits: In the bowl of a food processor, combine the flour, baking powder, baking soda, salt, butter, and parsley. Pulse several times until the butter is pea-sized. With processor running, slowly add the buttermilk and process just until dough forms.
3. Turn it out onto a lightly floured surface and knead 4 or 5 times, until smooth.
4. Press dough into the bottom and up the sides of a lightly greased 9 x 9-inch baking dish.
5. Make the tomato pie: Arrange the tomato slices evenly over the biscuit dough and season with salt and pepper to taste. Sprinkle chopped basil evenly over the tomatoes.
6. In a medium bowl, combine the cheddar cheese and mayonnaise. Spread mixture evenly over the tomatoes.
7. Bake for 35-40 minutes, or until golden and bubbly.
8. Let rest for about 15 minutes before serving warm. It’s excellent served cold as well.