Description
A fresh and layered savory shortcake made with flaky homemade biscuits, creamy herbed cheese spread, ripe tomatoes, and peppery arugula. Perfect for brunch, lunch, or a light summer dinner.
Ingredients
Scale
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 0.5 cup unsalted butter, cold and cubed
- 0.75 cup milk
- 8 ounces cream cheese, softened
- 2 tablespoons fresh chives, chopped
- 0.25 cup fresh basil, sliced
- 3 medium tomatoes, sliced
- 1 cup arugula
- 0.5 teaspoon black pepper
Instructions
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs, then stir in milk until a soft dough forms.
- Transfer dough to a lightly floured surface, gently pat to 1 inch thickness, and cut into rounds. Place on prepared baking sheet.
- Bake for 12 to 15 minutes until golden brown, then allow biscuits to cool slightly.
- In a separate bowl, mix cream cheese, chives, basil, and black pepper until smooth.
- Slice biscuits in half. Spread herbed cream cheese on the bottom half, layer with sliced tomatoes and arugula, then place the top half over and serve.
Notes
- Use very cold butter to ensure flaky biscuits.
- Do not overmix the dough to avoid dense texture.
- Assemble just before serving to prevent sogginess from tomatoes.
- Biscuits can be baked earlier in the day and stored at room temperature.
Nutrition
- Serving Size: 1 shortcake
- Calories: 380
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 55mg
Keywords: savory shortcake, summer shortcake, tomato biscuit sandwich, herbed cream cheese biscuit, savory brunch recipe