Biscuits spiked with corn and cheese make an inviting destination for fresh tomatoes. These little biscuit sandwiches are a riff on more traditional tomato sandwiches. Brushed with basil mayo and layered with sliced juicy tomatoes and colorful basil leaves, these are great for a party or brunch. Be sure you have a 2-inch biscuit cutter – and a supply of small tomatoes – before starting this recipe.
Originally published in Fresh from the Farm: A Year of Recipes and Stories, copyright Susie Middleton, Taunton Press.
Makes 14 to 16 sandwiches
For the biscuits:
- 1 large egg yolk
- 1 tablespoon heavy cream
- 1 cup fresh corn kernels, from about 2 medium or 3 small ears
- 2 cups unbleached all-purpose flour, plus more for the surface
- 1 tablespoon double-acting baking powder
- ½ teaspoon table salt
- 6 tablespoons unsalted butter, cut into pieces and chilled
- ½ cup grated sharp Cheddar cheese
- ¾ cup cold milk
- Sea salt, coarse or flaky
For assembly:
- 1 recipe Basil Mayonnaise (below)
- 8 small tomatoes (about 2 ½ inches in diameter), preferably of various colors, sliced ¼ inch thick, very lightly salted, and arranged on paper towels to drain slightly
- 32 large basil leaves, preferably a mix of purple and green; sprigs for garnish if desired
Make the biscuits:
1. Heat the oven to 450ºF. Line a heavy-duty rimmed baking sheet with parchment paper. Whisk together the egg yolk and heavy cream and set the egg wash aside.
2. Put the corn in a small dish with a tablespoon or two of water and microwave on high for 40 seconds or submerge them for a few seconds in boiling water (use a handheld strainer to do this.) Drain and pat dry.
3. In a medium bowl, stir together the flour, baking powder, and table salt. Add the chilled butter pieces and the Cheddar. Using a pastry cutter (or two table knives), blend the butter into the flour until the mixture resembles coarse breadcrumbs. Make a well in the center of the mixture and pour in the milk. Mix with a wooden spoon just until the dry ingredients are moistened and the dough comes away from the side of the bowl (the dough will be sticky). Quickly mix in the corn kernels.
4. Transfer the dough to a floured surface. Flour your hands and fold the dough onto itself five or six time. (Don’t be afraid to flour the surface or the dough as needed.) Pat it into a square shape and sprinkle it with flour. Roll it out to a thickness of about ¾ inch. With a lightly floured 2-inch biscuit cutter, cut out biscuit rounds (do not twist the cutter). You should have 12 to 14 biscuits. (You can put pieces together and reroll the dough once.)
5. Place the rounds on the baking sheet. Brush the tops with the egg wash and sprinkle with sea salt. Bake until the biscuits are puffed and lightly browned, 14 to 15 minutes. (The bottoms will be golden). Let the biscuits cool on the pan.
Assemble the sandwiches:
1. Split the corn biscuits in half and spread each half with basil mayonnaise.
2. Arrange one red tomato slice on the bottom half and top with one leaf of green basil. Layer another tomato slice (of a different color if you have it) on top, followed by a leaf of purple basil (if you have it). Finish with the top half of the biscuit.
3. Arrange the sandwiches on a platter for serving, garnished with sprigs of basil (or flowering basil) if you like.
Basil Mayonnaise
I like to make this quick-and-easy flavored mayo in a small or mini food-processor, but if you don’t have one, you can hand-mince the basil and stir all the ingredients together.
Yields 1 generous cup
- 1 cup lightly packed fresh basil
- 1 cup mayonnaise
- 2 teaspoons fresh lemon juice
- Freshly ground black pepper
- ¼ teaspoon freshly grated lemon zest
1. In the bowl of a small food processor, combine the basil, ¼ cup of the mayonnaise, the lemon juice, and several grinds of black pepper. Process until the basil is finely chopped. Add the remaining mayonnaise and lemon zest and process again.
2. Store tightly covered in the fridge for up to 3 days.
