Yesterday we had them for brunch, paired with an egg poached in olive oil and nestled on a bed of spring greens lightly tossed with a basic vinegarette. The piece de resistance was the shrimp gravy ladled over the huge biscuits.
Both recipes are included here.
2 cups all purpose flour
1 tablespoon baking powder
1 medium tomato, seeds removed, finely chopped and patted to remove excess moisture.
1/2 cup milk
1 heaping tablespoon sour cream or plain yogurt
1/4 cup olive oil or bacon grease
2 tablespoons chopped green onion
1 tablespoon chopped sun dried tomato
1/2 teaspoon salt
1/2 teaspoon dried basil very finely crushed
Combine flour, baking powder and salt. In a separate bowl mix sour cream or yogurt, milk and oil then add to flour, mixing until moistened. Add fresh tomato, sun dried tomato, basil and green onion. Stir until the dough forms. Taking a large spoon, drop onto a non stick baking sheet about 1/3 cup of dough per biscuit. Bake in a preheated oven of 425 about 15 minutes or until tops are golden brown. Makes about 6 biscuits.
1/2 lb medium shrimp, peeled and deveined
1/4 cup bacon grease
1/2 cup crumbled crispy bacon
1 bunch green onions chopped
1/4 cup all purpose flour
2 cans diced tomatoes
1/4 teaspoon minced garlic
pinch of paprika
pinch of cayenne pepper
salt and pepper to taste
In a skillet, add flour to the bacon drippings, whisking until it lightly browns. Add the onions, tomatoes, (juice and all) garlic and shrimp. Mix well. Add spices. Simmer about 15 minutes until the shrimp pinks up.
Variations on this theme-
The shrimp gravy is very versatile. You can add chili peppers for more bite or milk for more creaminess. Try it over grits or French bread.
We thoroughly enjoyed our brunch.