International Biscuit Festival People’s Choice Award Winner!

25,000 people attended the fifth ever-expanding International Biscuit Festival and their taste buds voted our Ms. Pearl Buttermilk Biscuit the People’s Choice Award Winner ahead of 20 other signature biscuit creations. Mahasti shared her biscuit recipe on WBIR recently. In case you missed it, here it is in all its first place glory.

For the biscuit:

2.75 cups all purpose flour

1 tbl sugar

3/4 tsp. Salt

1 Tbl plus 1 tsp baking powder

½ stick unsalted butter

1 1/4 cup buttermilk

In a medium bowl, mix all dry ingredients together. Cut butter into dry ingredients with a pastry cutter or 2 knives. Stir in buttermilk until a soft dough forms.

Pat dough down into a greased 12 inch pie dish or cast iron skillet. Bake in a preheated 400 degree oven for 10 minutes. Remove from oven and set aside.

For the topping:

3/4 cup Mayonnaise

3 Tbl lemon juice

one 16 oz package frozen corn kernels

1 ½ cups shredded mozzarella cheese

Black Pepper

1 cup Cooked Bacon chopped (In her version, Mahasti used Benton’s bacon.)

6-8 Roma Tomatoes

Salt

Fresh Basil – julienned

Slice tomatoes into ¼ inch slices. Set aside. Combine mayonnaise with lemon juice. Pour mayonnaise mixture over biscuit, spread around with spatula to cover completely. Sprinkle the cheese over the mayo layer, and sprinkle lightly with black pepper. Sprinkle corn over mayonnaise mixture, followed by cooked bacon pieces.

Bake for 20 – 30 minutes, until cheese has melted and starting to brown. Remove the biscuit from the oven and overlap tomatoes on top of biscuit. Allow to cool for 5 minutes, sprinkle with fresh basil before serving.

Serves 8 – 10

Ms Pearl International Biscuit Festival People's Choice Award Winner

Tomato Head’s Knox Benedict

Mahasti’s interpretation of this classic brunch dish is perfect for the upcoming Christmas holiday. Think about preparing the biscuits, country hollandaise sauce, and breakfast sausage a day in advance so you can spend more time with your family on Christmas morning opening presents. Mahasti used sausage from Riverplains Farm in Strawberry Plains, Tennessee.

Click the photo below to watch Mahasti’s appearance on WBIR from last weekend.

For the Country Hollandaise

1 cup Mayonnaise

1 Tbl + 2 tsp Fresh Lemon Juice

2 tsp Cider Vinegar

With a whisk, mix all ingredients together in a small bowl, until smooth.

For the Knox Benedict:

4 Biscuits, Baked (can be baked a day ahead)

4 Eggs, Scrambled

Breakfast Sausage

Monterey Jack Cheese, Shredded

Preheat oven to 400 degrees. Cut biscuits in half and place the biscuits on a cookie sheet. Top each half with some of the scrambled eggs, followed by some breakfast sausage, and cheese. Top with about 1 tablespoon of “Mock Hollandaise.” Place the topped biscuits in the preheated oven and bake for 13 – 15 minutes or until hot. Remove from oven and serve immediately.

Tomato Head’s Sweetwater Valley Smoked Cheddar and Onion Pie

The fourth annual International Biscuit Festival was held a few weeks ago in downtown Knoxville. Over 20,000 folks meandered around Market Street and Krutch Park sampling twenty varieties of biscuits from participants such as Southern Living and Rel Maples Institute of Culinary Arts to Pillsbury. There were many types of biscuits ranging from the deep fried to smothered in gravy.

This year’s event marked the first time we entered the festival. Flour Head Bakery made a Sweetwater Valley Farm Smoked Cheddar and Onion Biscuit Pie. And, we’re proud to say Mahasti took second place in this year’s competition for her creation. The response was overwhelmingly positive and many of you have asked for the recipe. We’re happy to now share our winning recipe with you.

As always, share your results with us on Twitter and Facebook. Enjoy!

For the biscuit:

1.5 cups all purpose flour

1 tbl sugar

¼ tsp. Salt

¼ tsp baking soda

1 ½ tsp baking powder

½ stick unsalted butter

¾ cup buttermilk

In a medium bowl, mix all dry ingredients together. Cut butter into dry ingredients with a pastry cutter or 2 knives. Stir in buttermilk until a soft dough forms. Pat dough down into a greased 11 inch pie dish. Bake in a preheated 400 degree oven for 10 minutes. Remove from oven and set aside.

For the topping:

2 cups sliced onion

½ tsp salt

¼ tsp black pepper

1 ½ cup heavy cream

1 cup bread crumbs

¼ cup unsalted butter, melted

1 cup Sweetwater Valley smoked cheddar cheese, shredded.

Cook onions in ¼ cup of vegetable oil over medium heat stirring occasionally until caramelized about 8- 10 minutes. Add heavy cream to pan and cook until cream thickens. Remove from heat and set aside.

Melt ¼ cup butter over low heat. Mix bread crumbs with melted butter. Set aside.

To assemble pie:

Spread onion mixture over biscuit. Cover with shredded cheese followed by bread crumbs. Bake in a 400 degree oven for 10 – 12 minutes, until golden brown and cheese has melted. Serve with a side salad as a meal, or as a side dish with chicken or steak.

Serves 6 – 8

(Photo courtesy of Kara and Remington Brown from http://www.kandradventures.com/)

International Biscuit Festival entry from The Tomato Head

 

Tomato Head’s UFOs made with Flour Head Bakery pita

What do you get when you cross French toast, a waffle and a pancake? We’re calling it a UFO. Once the pita hits the hot griddle, they’ll expand and your breakfast will appear to be from out of this world (and taste like it too).

Mahasti’s recipe calls for a garnish of bananas. You can tell from our photo that we thought the sweetness of fresh strawberries would add another dimension to the plate. With blueberry season just around the corner, you’ve got another great berry available for brunch. Share your success with us on Facebook or Twitter. Bon appetit!

For the Waffle Batter:

½ plus 1/3 cup all purpose flour

2 tsp baking powder

2 tsp sugar

¼ tsp salt

½ tsp cinnamon

1 cup milk

2 eggs

1 tsp vanilla

1 stick butter, melted

In a small bowl, mix together all dry ingredients. In another small bowl, mix together milk, eggs and vanilla. Add the milk to the dry ingredients and mix well. Add the melted butter and mix until all the melted butter is incorporated.

To Make the UfO’s

Waffle batter

4 pita rounds

4 bananas

Maple syrup

Butter for the pan

Heat a skillet over medium heat, place a little bit of butter in the skillet. Spread the melted butter around with a paper towel or pastry brush. When the skillet is hot, dip one pita in the waffle batter, flipping the pita once to coat both sides. Pick the pita bread up out of the batter and allow some of the batter to drip off. Place the pita on the hot griddle, when the excess batter starts to bubble and dry out (like a pancake) flip the pita over and cook other side. Flip the pita over once or twice until you are certain that the waffle batter has cooked all the way, about 3-4 minutes.

Top cooked pita with a whole banana sliced and maple syrup.

Serves 4-8 – depending on the size of your pitas you can share one between two people.

waffles, pancakes, French toast

Flour Head Bakery’s Pumpkin Cranberry Muffins

Flour Head Bakery’s pumpkin cranberry muffin is sure to add a little warmth to our lives on these gray, gloomy and wet winter afternoons. The sweetness of the cinnamon, brown sugar and molasses is balanced by the tartness of the dried cranberries. Try out this recipe the next time your home made brunch needs a little treat at the end. Yum Yum Yum!

1 cup pumpkin puree

2 eggs

½ cup packed light brown sugar

3 Tbl vegetable oil

1 Tbl molasses

½ tsp salt

¼ tsp ground cloves

¼ tsp ground ginger

1 tsp ground cinnamon

½ cup milk

1 cup dried cranberries

¾ cup all purpose flour

¾ cup white wheat flour

1 tsp baking powder

½ tsp baking soda

In a large bowl whisk together the pumpkin, eggs, brown sugar, oil, molasses, salt, spices, and milk.    In another bowl whisk together the flours, baking powder and baking soda.  Stir in the dried cranberries.  Add all at once the wet ingredients to the dry ingredients and mix gently until all the ingredients are well combined. (do not over mix)  Let the batter sit, covered at room temperature for 30 minutes or overnight in the refrigerator.

Preheat the oven to 400 degrees.  Scoop the batter into greased or paper lined muffin cups.  Bake the muffins for 20 – 22 minutes or until a toothpick inserted into the middle of a muffin comes out clean.

Remove the muffins from the tin and allow them to cool.  Serve warm or at room temperature.

Makes about 12 muffins.

Flour Head Bakery’s Blueberry Muffins

I had the pleasure of hanging out with Shannon early, early, early yesterday morning as she and the rest of the Flour Head bakers prepared the days freshly baked goods that were to be delivered to Three Rivers Market, Just Ripe and Butler & Bailey Market. What smelled even better than the baguettes were the blueberry muffins. Try these out in your kitchen and share your pics with us on Facebook and Twitter.

For the Batter:

6 TBl unsalted Butter, melted

1/3 cup whole milk

1 large egg

1 large egg yolk

1 tsp vanilla

1 ½ cup all-purpose flour

¾ cup sugar

1 ½ tsp baking powder

¾ tsp salt

2 cups fresh or frozen blueberries

Preheat oven to 375 degrees.

Melt butter in a small sauce pan over low heat.  Remove butter from heat and allow the butter to cool slightly.

In a medium bowl, lightly whisk egg and egg yolk, then add milk, vanilla and melted butter.  Whisk the wet ingredients until well blended.

In a separate bowl, with a whisk, mix together the flour, sugar, baking powder and salt.  Add the wet ingredients to the dry ingredients.  Stir with a wooden spoon just until the dry ingredients are moistened.  Do not over mix.  Gently fold in the blueberries.

Divide the batter evenly between 12 line muffin cups.

For the Topping:

2 Tbl unsalted butter, cut into small pieces

¼ cups all-purpose flour

2 Tbl sugar

In a small bowl, combine flour and sugar, until well mixed.  Add cold butter, and rub mixture together between your fingers, until the mixture resembles coarse sand with some pea size pieces.

Top the muffins with ½ Tbl of topping mixture.  Bake muffins for 25 – 30 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.

Serve the muffins warm or at room temperature.

Makes 12 muffins.

Flour Head Bakery Blueberry Muffins

Tomato Head’s Sopes with Chorizo, Cheese and Pickled Onion

The next time you’re traveling in Mexico and want to experience traditional cuisine, we suggest seeking out Sopes. They may be found in the food stalls of Ciudad Juarez or in sophisticated restaurants throughout Mexico City.

If you’re not looking to travel that far or you don’t want to settle for a cheap imitation that caters to American taste buds by covering everything in a ton of cheese, try this recipe that Mahasti created. The pickled onions really pull the dish together and are a great complement to the chorizo.

The recipe for the dough allows you to create small appetizers and a light snack, or one can make them into something larger and use them as a main course.

For the Sopes:

1 cup Masa Harina

¾ tsp baking powder

¾ tsp salt

½ cup plus 3 Tbs boiling water

2 egg yolk

1.25 cup Shredded Monterey Jack cheese

Preheat Oven to 350 degrees.

Place Masa Harina, baking powder and salt in a large bowl, and mix until combined.  Pour boiling water over masa.  Mix the Masa with a wooden spoon, until no dry Masa remains in bowl.  You may have to add a little more water.  Allow mixture to cool enough to handle.

Lightly beat egg yolks and pour over Masa mixture.  Add cheese and with your hands work the Masa into a smooth soft dough.

Divide the dough into 6 – 8 pieces depending on the size you would like to serve.   Roll each piece into a smooth ball.  Flatten the balls out with the palm of your hand.

Line a cookie sheet with parchment.  Lightly grease the parchment paper.  Place the flattened dough on the prepared sheet.  With your fingers work up the edges of the dough and flatten the centers.

Bake the Sopes in preheated oven for 15 minutes – or just until the edges start to brown.  Remove Sopes from oven and set aside.  Sopes can be covered with Saran wrap and refrigerated overnight.

Pickled Onion:

 

1 Large Red Onion, sliced into strips

1 cup Cider Vinegar

¾ tsp. Salt

1 tsp Sugar

1 tsp Cinnamon

Place all ingredients except onions in a small saucepan and bring to boil.  Place onions in a small bowl and pour hot liquid over onions.  Allow onions to rest at room temperature for 15 – 20 minutes.  Drain onions and refrigerate.  Pickled onions can be kept in the refrigerator for 4-5 days.

 

To Assemble and Serve:

Shredded Monterey Jack

Cooked chorizo

Chopped Lettuce

Sliced Radishes

Sour Cream

Pickled onions

Your favorite Salsa

Top the sopes with Chorizo and Cheese – return the sopes to the oven and heat until Cheese has Melted and is starting to brown.  If you refrigerated your sopes overnight – allow sopes to bake until warmed through.

Place Chopped lettuce on a plate – top with heated sope.  Top with radishes, pickled onion, salsa and sour cream.

Serves 6 – 8

Tomato Head’s Brown Sugar Cinnamon Biscuits with Cream & Orange Caramel Sauce

Mahasti presented this “good morning” recipe on WBIR Saturday, December 17th. Did you catch it? If not, the full recipe is posted below and, even better, both the Knoxville and Maryville restaurants will be serving these delights throughout Sunday brunch. Enjoy!

Tomato Head’s Brown Sugar Cinnamon Biscuits with Cream & Orange Caramel Sauce

2 cups all purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
1 tsp sugar
½ tsp cinnamon
5 Tbl chilled butter, cut into small pieces
¾ cup chilled buttermilk
1/3 cup brown sugar

Measure flour, baking powder, baking soda, salt, sugar, and cinnamon into a medium bowl. Add chilled butter and work into flour with fingertips or a pastry cutter until the butter resembles small beads. Add buttermilk and work flour into buttermilk until you have a soft dough. Turn dough no more than 10 times. Gather into a ball. With a rolling pin, roll out the ball of dough, on a lightly floured surface, to a thickness of 1/2 inch. Scatter half of the brown sugar in the center of the biscuit dough. Fold one edge of the dough onto the sugared area. Scatter the remaining brown sugar onto the area that you just folded over. Fold the non-brown sugared area onto the newly covered brown sugar area. Gently lift the dough up and scatter a little more flour under the dough. Roll the dough back out to a thickness of 1”. Cut the biscuits out with a round biscuit cutter. Gather up any remaining dough into a ball and repeat, flattening and cutting the biscuits. Place the cut biscuits on a parchment lined cookie sheet.

Bake in a 450 degree oven for 12 minutes or until golden brown.

For the Caramel Sauce
1 cup packed light brown sugar
½ cup orange juice
½ stick butter

Place all the ingredients for the sauce in a medium size saucepan over medium heat. Bring the mixture to a boil. Keep warm while biscuits are cooking.

To Serve

Heavy Cream

Pour a small amount of heavy cream onto a plate, if serving individually, or on a platter if serving family style. Place biscuits on top of cream. Pour caramel sauce over biscuits and serve immediately.

Makes 8 – 10 biscuits depending on the size of your cutter.

The Tomato Head’s Sausage Gravy

We’ve been doing a lot with biscuits lately. Maybe it’s because we’re ready for a little fall to come on in or we’re just enjoying how versatile truly delicious biscuits can be. No matter, Mahasti shared The Tomato Head recipe for Sausage Gravy on WBIR this morning , featuring sausage from Benton’s Bacon. (Hint…you can only get their sausage if you visit their store, and it’s worth the trip).

The recipe is fast, filling, and will have you smiling about your morning all day long. Can’t stand at the stove today? Simply come by for brunch, served 10am – 3pm, and we’ll have the biscuits and gravy ready for you.

Tomato Head’s Sausage Gravy
¼ lb butter
½ lb Benton’s or other breakfast sausage
1/3 cup all purpose flour
4 cups warm milk
1 tsp salt
1 tsp black pepper

1 recipe The Tomato Head’s Best Biscuits

While biscuits are cooking:

In a large skillet over medium heat, melt butter. Add sausage and sauté until sausage has browned. Add flour and whisk until all the flour is incorporated and no lumps remain. Slowly add the warm milk while whisking constantly. Lower heat to low – add salt and pepper and whisk constantly until desired consistency is reached.

Serve immediately over hot biscuits.

© 2016 The Tomato Head Site by: Robin Easter Design