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 Father’s Day Buttermilk Cake with Fresh Strawberries and Blueberries

Every holiday needs a little something special cooked up to celebrate. Father’s Day is no exception. With the season presenting berries of all flavors, Mahasti prepared another memorable dessert for The Tomato Head. You can give this recipe a whirl at home and present it to your favorite fella or come to either the Maryville or Knoxville restaunt today. We’ll be serving it at both locations. Happy Father’s Day!

Tomato Head’s Father’s Day Buttermilk Cake with Fresh Strawberries and Blueberries

2.25 cups all purpose flour

1.25 cups granulated sugar

1 tsp salt

1 tsp baking powder

1 tsp baking soda

1 stick butter, cut into small pieces

1.5 tsp vanilla extract

1 cup buttermilk

4 egg whites

Preheat oven to 350 degrees.

In a medium bowl, sift together flour, sugar, salt, baking powder, and baking soda.  Place dry ingredients in the bowl of an electric mixer.  Mix the ingredients with a paddle attachment on low speed.  Gradually add the butter and mix until the mixture resembles sand.  (if you don’t have a mixer you can do this with a biscuit cutter).  Mix together the buttermilk, vanilla and egg whites and gradually add the wet ingredients to the dry ingredients.  Beat the mixture on medium high speed for 1 minute ( or with a wooden spoon until well mixed)

Pour batter into a parchment lined 9 X 13 baking pan.  Bake in the middle of the oven for 30 – 35 minutes or until a toothpick inserted into the center comes out clean.  Allow the cake to cool in the pan for 10 minutes.  Remove the cake to a cooling rack and allow the cake to come to room temperature before serving.

Whipped Cream

1 cup heavy cream

1 Tbsp confectioners sugar

1 tsp vanilla

Place all the ingredients in the bowl of a stand mixer with a whisk attachment.  Beat until whipped cream is the consistency you desire.  ( If you don’t have a mixer this can be done with a whisk.)

Cut the cake into desired size pieces and serve with fresh whipped cream, sliced strawberries and fresh blueberries.

© 2016 The Tomato Head Site by: Robin Easter Design