Biscuits with Tomato Jam and Goat Cheese

​This recipe, by Linda Mosley, won 2nd place in the 2017 Loveless Cafe Biscuit Contest at the Williamson County Fair.

Drop Biscuit Recipe

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup buttermilk
• 1/2 cup unsalted butter (melted)

Directions

1. ​Preheat oven to 450°F.
2. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
3. In a large bowl, combine flour, sugar, baking powder and salt.
4. In a separate large bowl, whisk together buttermilk and melted butter.
5. Pour buttermilk mixture over dry ingredients and stir using a rubber spatula, just until moist.
6. Using a 1/4-cup measuring cup, scoop the batter onto the prepared baking sheet making 18 drop biscuits.
7. Place into oven and bake for 10-12 minutes, or until golden brown.

Tomato Jam

Ingredients

• 5 pounds tomatoes (finely chopped)
• 3 1/2 cups granulated sugar
• 8 tablespoons lime juice
• 2 teaspoons fresh ginger (finely grated)
• 1/2 teaspoon ground cloves
• 1 tablespoon salt
• 1 tablespoon red chili flakes

Directions

1. Combine all ingredients in a large, non-reactive pot (stainless steel).
2. Bring to a boil and then reduce temperature to a simmer, stirring regularly.
3. Continue to simmer until it reduces to a sticky, jammy mess. This will take between 1 - 1 1/2 hours.
4. When the jam has cooked down sufficiently, remove from heat and fill clean jars, leaving 1/4 inch of space in the top of the jar.
5. Wipe rims, apply lids and twist on rings.
6. Process in a boiling water canner for 20 minutes.
7. When time is up, remove jars from water bath and allow them to cool.
8. When jars are cool enough to handle, test seals.
9. Store jars in a cool, dark place for up to one year.

Biscuit Assembly

Ingredients

• 18 biscuits
• 2 1/4 cups tomato jam (2 tablespoons per biscuit)
• 2 1/4 cups goat cheese (2 tablespoons per biscuit, crumbled)
• 3-4 sprigs fresh basil for garnish

Directions

1. Split homemade biscuit in half and place on a plate.
2. Top with tomato jam and goat cheese.
3. Garish with fresh basil leaves.
4. Enjoy!