Via Garden & Gun, adapted from Willie Foster, Biscuit King’s Fun Barn, Fairhope, Alabama
Makes 8
1 lb. White Lily self-rising flour, about 3 ⅔ cups
Salt and black pepper
8 tbsp. butter, frozen
1 ½ cups buttermilk
1 large tomato, halved and sliced
Mayonnaise, preferably Duke’s
Mustard
4 oz. cheddar cheese, shredded
2 tbsp. melted butter, for greasing and brushing
Preheat the oven to 425 degrees. Season the flour with generous pinches of salt and pepper. Mix well, and then grate in the butter. Add the buttermilk, stirring with your hand until thoroughly mixed. Dump the dough onto a floured surface and knead it gently only a couple of times, until it comes together as a unified mass. Press it into a ½-inch thick round and cut circles about twice the width of the halved tomato slices. Spread them lightly with mayonnaise and mustard, add tomato and 2 oz. cheese, and then fold over and seal the dough. Place the stuffed biscuits on a greased baking sheet and brush them with butter. Sprinkle remaining cheese on top and bake for 15 minutes, or until golden.
