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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Thought this sounded interesting and want to make them soon! Recipe source: Bon Appetit (March 1986) Ingredients:
1 cup flour |
1 tablespoon dried dill |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
2 1/2 tablespoons vegetable shortening (crisco) |
1/2 cup buttermilk |
2 slices bacon |
5 tablespoons water |
3/4 lb tomato, peeled and diced |
2 red bell peppers, seeded and diced |
4 garlic cloves, minced |
1 tablespoon parsley |
salt |
pepper |
16 oysters |
vegetable oil |
lemon juice |
Directions:
1. To make the biscuits: preheat oven to 450-degrees F.
2. Grease cookie sheets.
3. In a large bowl, sift together flour - baking soda. Cut in shortening until mixture resembles coarse meal. Stir in buttermilk until dough comes together.
4. Turn dough out onto floured board.
5. Knead dough gently 10 times, adding more flour if needed.
6. Roll dough out to a thickness of 3/16 - inch and then cut into 16 rounds using a 2-inch cookie cutter (I use a coffee cup) and then transfer to prepared cookie sheets.
7. Bake for 12-14 minutes or unti lightly browned. Cool on wire racks.
8. For the relish: in a heavy skillet over medium heat fry bacon until crisp. Remove and drain on paper towels. Pour off all but 3 tablespoons drippings.
9. Stir water into skillet and then add next 3 ingredients (tomatoes - garlic) and simmer for 15-20 minutes or until peppers are soft and mixture thickens. Stir in parsley and salt and pepper.
10. Crumble bacon into relish and set aside.
11. Preheat broiler: arrange oysters on broiler pan, brushing with oil and lemon juice.
12. Broil for 4-5 minutes, turning once or until edges begin to curl. DO NOT OVERCOOK.
13. To assemble sandwiches: split biscuits. Spead both halfs with relish and top 1 half with oystes and then cover with second half. Repeat for remaining sandwiches.
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