Tomato, Bacon and Cheese Shortcake

by

Yes. thats rights. I said it; Tomato, Bacon and Cheese Shortcake.

A savory take on a spring and summer classic. As many of you know I came across a early 60’s Bisquick cookbook (note: it’s been around since the 30’s) and have been having fun adapting some of the recipes. This particular one was in the book, but I add a few extras to bring it forward without damaging the classic feel.  I’ve  “super sized” it with a piece of fried chicken breast.

Bisquick was a staple for many of us growing up as a baking mix that allowed the home cook to come up with biscuit/cake/muffin products quickly, not needing to have leaveners etc. There are lots of recipes out there that can provide you with instructions to make your own version or you can still buy it commercially. In fact you can buy a variety of versions of it these days. In my house growing up it was a staple for pancakes waffles muffins occasionally it would get added to a cake. Enjoy!

Note – this isn’t an “everyday” treat.. but it sure is fun on a cheat day

Tomato, Bacon and Cheese Shortcake

Ingredients:

  • 4-6 Shortcakes or Biscuits

  • 6-12 slices of Bacon

  • 3 large or 5 medium ripen tomatoes

  • Cheese Sauce

    • ¼ cup butter or margarine

    • ¼ cup Bisquick

    • ½ tsp. salt

    • ¼ tsp. pepper

    • ¼ tsp. dried mustard, if desired

    • 2 cups milk

    • 2 cups grated sharp cheese

    • 3-4 minced chives or scallions

Directions:

  1. Make 6 individual Shortcakes or drop biscuits using your favorite recipe

  2. Broil bacon, remove to paper towel to drain

  3. Make the cheese sauce while shortcakes are baking

    1. Melt butter over low heat.

    2. Blend in Bisquick and seasonings.

    3. Cook over low heat, stirring until smooth and bubbly.

    4. Take off heat. Stir in milk.

    5. Add back to heat, bring to boil; boil 1 min., stirring constantly.

    6. Stir in cheese until melted

Assemble

  1. Slice ripe, medium-sized tomatoes.*

  2. Split and butter ( or mayonnaise) both the top and bottom of the shortcakes.

  3. Place 1-2 tomato slices on the bottom layer of the shortcake

  4. Sprinkle with salt and pepper to taste. Layer on 1-2 bacon slices

  5. Spoon the cheese sauce over the bacon and tomato. Be generous! It should drip down over the bottom shortcake.

  6. Sprinkle with minced scallions

  7. Add the top shortcake or biscuit

Note: You can also substitute mayonnaise for butter on the shortcake or biscuit under the tomato layer.  This also works with adding other proteins like leftover ham or fried chicken pieces

*the original recipe wanted peeled and sliced tomatoes, I no longer peel them. 

Recipe adapted from the 1964 The Bisquick Cookbook Recipes from Betty Crocker in answer to your requests