I live in Colorado now, but I grew up in South Carolina and my parents still live there now. Growing up, I spent most of my summers at our lake house on Lake Murray. Days filled with swimming, tubing, skiing, canoeing and napping – they were truly magical and what I’m most nostalgic for now. While I live far away now, I still go home every summer for at least a week.
This past week, Pat and I made our yearly pilgrimage to Lake Murray. We spent the week with my parents, my brother and his boyfriend. We had a glorious time relaxing, swimming, goofing off and cooking all of our favorite family recipes. My brother always has a long list of menu requests every time he goes home that includes all of the meals we grew up eating at the lake. One meal that always makes the list in the summer is tomato biscuits.
My parents originally discovered tomato biscuits when they were asked for lunch at a neighbor’s house at the lake in the 90s and we’ve been eating them ever since. A tomato biscuit is just like a tomato sandwich, but 1,000 times better. It’s a warm biscuit, a huge fresh slice of a tomato and a crunchy pickle. We always made them with just the store bought biscuits in a can, but if you’re feeling adventurous, you can make them from scratch. They are easy to make and are perfect for a quick summer lunch.
Enjoy this simple, summer treat!
Southern tomato biscuits
Cook time: 15 minutes
1 can of Grands Homestyle Buttermilk biscuits (8 biscuits)
4-6 large, red and ripe heirloom tomatoes
Dill pickle chips
Salt and pepper
Bake the biscuits according to the instructions on the can. Let them cool slightly.
Slice the tomatoes.
To assemble the biscuit, cut it in half. Spread some mayo on both sides. Place about 3 pickles and a few slices of tomatoes and season with salt and pepper.
Simple and so delicious.