So, I had the day off today, and decided to take advantage of it by making something I’ve wanted to make for a while. This recipe has popped up in two places lately – in its original form in the Smitten Kitchen cookbook, which is effing fantastic, and a variation over on Set the Table, which will be linked to below. I took the variation a little further, held the scallions (as I forgot them and didn’t really want to go out and get more)and slow roasted the tomatoes for the filling, and did garlic and herbed goat cheese instead of plain old goat cheese.
The results, as I just bit into it while I was writing this? Effing amazing. Make this. Make this now.
Tomato Shortcakes with Whipped Goat Cheese
Makes enough to make 5 biscuit sandwiches, plus a little bit of dough left over
- 2 c plus 2 T flour
- 2 T baking powder
- ¾ t salt
- 5 T frozen butter (remember that trick from the strawberry biscuits recipe with the frozen butter? We’ll be doing that here again)
- 2 c milk
- .5 lb cherry tomatoes
- 1 T olive oil
- 1.5 T champagne vinegar (I had strawberry champagne vinegar on hand, so I used that)
- salt and pepper to season
- 3 T heavy whipping cream
- 4 oz soft goat cheese (I used garlic and herbed)
Preheat your oven to 225 (200 for mine, you know the deal here by now), and line a baking sheet with aluminum foil. Slice your cherry tomatoes in half, and drizzle your olive oil over them. Roast them in your oven for… well, I actually didn’t get an exact time on how long this was, as I watched about two and a half episodes of season 2 of Once Upon a Time, and it took about fifteen minutes to make the dough for the biscuits, and I took it out after the biscuits were cut. So, call it… two hours, ish? They should look a little wrinkled and shriveled.
While your tomatoes slow roast, in a large bowl, mix together your dry ingredients (flour, salt, baking powder). Then, take your frozen butter, and the largest holes on your cheese grater, and grate your frozen butter into your dry ingredients. The butter will get melty as you use it, especially if your kitchen is hot, but keep at it; eventually you’ll get down to a small enough chunk, and once that happens, just toss it in. The end of this should look like the first picture. Then, mix the butter in with your fingers and distribute it evenly, so the dough looks crumbly (see picture 2). Then, add your milk and stir until your dough is evenly wet. Turn it out onto your counter, and pat/roll until your dough’s about ¾ to an inch thick. Use a glass and cut out ten biscuits, rolling the dough out multiple times if you have to. When you’ve got all your biscuits cut out, take the tomatoes out of the oven, and turn it up to 425 (400). Line your baking sheet again, and put your biscuits on. Bake for appx 15 mins, until your biscuits are golden brown.
While your biscuits bake, combine your tomatoes, the remaining olive oil, the champagne vinegar, and the salt and pepper. In addition, put your whipping cream in a small bowl, and beat it with mixers for about 4 minutes on low speed, until it looks like the fourth picture. Then add your soft goat cheese, and mix on low until combined and fluffy.
When your biscuits are done, remove them from the oven and let them sit a bit, until cool enough to handle. On one, put a spoonful of your slow roasted tomatoes, and on the other, spread some whipped goat cheese. Sandwich together, and nom!