Tomato and Kielbasa Shortcake
Elevate your brunch or dinner table with this savory and unique Tomato and Kielbasa Shortcake recipe—a mouthwatering twist on a classic comfort food. Fluffy homemade buttermilk biscuits form the base for a hearty topping of golden-browned kielbasa sausage, juicy cherry tomatoes simmered with garlic and a splash of balsamic vinegar, and a creamy layer of ricotta cheese. Fresh basil and parsley lend a vibrant, herbaceous finish, while the buttery biscuits soak up every bit of the tomato-rich juices. This irresistible combination of smoky, tangy, and creamy flavors comes together in just under an hour, making it a quick yet impressive dish for gatherings or weeknight meals. Perfect for fans of savory shortcakes or anyone who craves a crowd-pleasing, flavor-packed centerpiece!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 0.5 teaspoon salt
- 6 tablespoons unsalted butter (cold, cubed)
- 0.75 cup buttermilk
- 1 tablespoon olive oil
- 12 ounces kielbasa sausage (sliced into 1/4-inch rounds)
- 2 cups cherry tomatoes (halved)
- 2 cloves garlic (minced)
- 1 tablespoon balsamic vinegar
- 2 tablespoons fresh basil (chopped)
- 1 tablespoon fresh parsley (chopped)
- 0.5 cup ricotta cheese
- 0.25 teaspoon black pepper (freshly ground)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
Pour in the buttermilk and gently stir until the dough comes together. Be careful not to overmix.
Turn the dough out onto a floured surface and knead gently 2-3 times. Pat the dough into a 3/4-inch thick rectangle and cut into 4 equal squares.
Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown. Set aside to cool slightly.
While the biscuits bake, heat the olive oil in a large skillet over medium heat.
Add the sliced kielbasa to the skillet and cook for 3-4 minutes per side, until browned. Remove and set aside.
In the same skillet, add the cherry tomatoes and cook for 3-4 minutes, until softened.
Stir in the garlic and cook for 1 minute, until fragrant. Add the balsamic vinegar and stir to coat the tomatoes.
Remove the skillet from heat and stir in the basil and parsley.
To assemble, carefully split each biscuit in half. Spread a dollop of ricotta cheese onto the bottom half of each biscuit.
Top with a spoonful of the tomato mixture, a few slices of kielbasa, and a sprinkle of black pepper.
Place the top half of the biscuit over the filling and serve immediately. Enjoy!
Nutrition Facts
Calories |
3006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.1 g | 242% | |
| Saturated Fat | 90.0 g | 450% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 5603 mg | 244% | |
| Total Carbohydrate | 243.3 g | 88% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 36.6 g | ||
| Protein | 84.7 g | 169% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 906 mg | 70% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2137 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
