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Tomato-Pimento Cheese Shortcakes with Black-Peppered Whipped Cream

Serve these savory summer shortcakes for breakfast, brunch... and they make a perfect side for grilled steaks, chops and chicken.  The shortcakes can be frozen to quickly revive in your toaster oven or microwave. 

Course Appetizer, Breakfast, Brunch, Side Dish
Cuisine American, Farmers Market, Garden Goodies, North Carolina Goodies, Southern, Summer Food
Servings 12 servings
Author Wendy Perry

Ingredients

  • 3 1/4 cups biscuit mix
  • 1 cup thick pimento cheese
  • 1/4 cup Duke's mayonnaise
  • 1/2 cup club soda
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon garlic powder

Filling:

  • about 14 large tomatoes
  • 3/4 cup minced sweet onion
  • 4 tablespoons oil, your preferred salad oil
  • 4 tablespoons vinegar, your favorite
  • 4 tablespoons honey
  • 1/2 cup each fresh chopped basil and oregano
  • salt and pepper to suit your taste

Whipped Cream:

  • 1 pint heavy whipping cream
  • 1 8 ounce cream cheese with chives
  • freshly ground black pepper
  • fresh herbs to garnish, chives preferred

Instructions

  1. Preheat oven to 350 degrees. Combine shortcake ingredients and drop by heaping tablespoon onto prepared baking pan. Spread flat with back of spoon.Bake 8 to 10 minutes. Cool.

  2. Stir all filling ingredients together least one hour before serving. Spoon filling over 12 shortcakes, covering each with second cake.
  3. For topping, whip cream and cream cheese until thickened. Blend in pepper.
  4. Top shortcakes with dollop of whipped cream and garnish with fresh herbs.