Tomato and Kielbasa Shortcake

Elevate your brunch or dinner table with this savory and unique Tomato and Kielbasa Shortcake recipe—a mouthwatering twist on a classic comfort food. Fluffy homemade buttermilk biscuits form the base for a hearty topping of golden-browned kielbasa sausage, juicy cherry tomatoes simmered with garlic and a splash of balsamic vinegar, and a creamy layer of ricotta cheese. Fresh basil and parsley lend a vibrant, herbaceous finish, while the buttery biscuits soak up every bit of the tomato-rich juices. This irresistible combination of smoky, tangy, and creamy flavors comes together in just under an hour, making it a quick yet impressive dish for gatherings or weeknight meals. Perfect for fans of savory shortcakes or anyone who craves a crowd-pleasing, flavor-packed centerpiece!

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon granulated sugar
• 0.5 teaspoon salt
• 6 tablespoons unsalted butter (cold, cubed)
• 0.75 cup buttermilk
• 1 tablespoon olive oil
• 12 ounces kielbasa sausage (sliced into 1/4-inch rounds)
• 2 cups cherry tomatoes (halved)
• 2 cloves garlic (minced)
• 1 tablespoon balsamic vinegar
• 2 tablespoons fresh basil (chopped)
• 1 tablespoon fresh parsley (chopped)
• 0.5 cup ricotta cheese
• 0.25 teaspoon black pepper (freshly ground)

Directions

Step 1

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2

In a large bowl, whisk together the flour, baking powder, sugar, and salt.

Step 3

Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.

Step 4

Pour in the buttermilk and gently stir until the dough comes together. Be careful not to overmix.

Step 5

Turn the dough out onto a floured surface and knead gently 2-3 times. Pat the dough into a 3/4-inch thick rectangle and cut into 4 equal squares.

Step 6

Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown. Set aside to cool slightly.

Step 7

While the biscuits bake, heat the olive oil in a large skillet over medium heat.

Step 8

Add the sliced kielbasa to the skillet and cook for 3-4 minutes per side, until browned. Remove and set aside.

Step 9

In the same skillet, add the cherry tomatoes and cook for 3-4 minutes, until softened.

Step 10

Stir in the garlic and cook for 1 minute, until fragrant. Add the balsamic vinegar and stir to coat the tomatoes.

Step 11

Remove the skillet from heat and stir in the basil and parsley.

Step 12

To assemble, carefully split each biscuit in half. Spread a dollop of ricotta cheese onto the bottom half of each biscuit.

Step 13

Top with a spoonful of the tomato mixture, a few slices of kielbasa, and a sprinkle of black pepper.

Step 14

Place the top half of the biscuit over the filling and serve immediately. Enjoy!

Nutrition Facts

Serving size	1344.6 grams (1344.6g)

Amount per serving	% Daily Value*
Calories	3006

Total Fat 189.10g	242%
Saturated Fat 90.00g	450%
Polyunsaturated Fat 1.70g
Cholesterol 442mg	147%
Sodium 5603mg	244%
Total Carbohydrate 243.30g	88%
Dietary Fiber 10.60g	38%
Total Sugars 36.60g
Protein 84.70g	169%

Vitamin D 95IU	476%
Calcium 906mg	70%
Iron 17mg	97%
Potassium 2137mg	45%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.5%

Protein: 11.2%

Carbs: 32.3%