Tomato-Topped Herbed Wheat Shortcakes

Let me introduce you to what is destined to become a summer staple around these parts--a savory shortcake topped with fresh, bright vegetables. A variation on a panzanella, but with homemade biscuits instead of bread.

Alas, I cannot take credit for this innovation--that goes to food writer Shanna Masters. The San Francisco Chronicle Cookbook includes five different recipes by Masters for savory shortcake toppings, including grapefruit and avocado, muffaletta, red onion, and Greek salad. The shortcakes themselves come in different flavors too--herbed wheat, cornbread, lemon-herb.

Using Masters' tomato topping recipe as a rough guide, I substituted what I had on hand: cherry tomatoes, black olives, green onions, red bell pepper, chives, and thyme--all chopped and stirred with a bit of balsamic vinegar, olive oil, salt and pepper.

I followed the shortcake recipe more closely, but changed the dried herbs based on what I had in the cupboard. The recipe makes six smallish shortcakes; J and I ate two apiece for dinner, with a hefty tomato topping and a mixed green salad on the side.

Herbed Wheat Shortcakes
feel free to use whatever dried herbs you have on hand

1/2 c. whole-wheat flour
1/2 c. white flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. dried oregano
1/2 tsp. nigella seeds
1/2 tsp. mixed "grill seasoning" (dried onions, garlic, hot pepper, etc)
2 tbsp. olive oil
1 tbsp. red wine vinegar
6 tbsp. milk

Preheat oven to 400 degrees. Grease a baking sheet.

Combine all the dry ingredients in a medium bowl and stir. Make a well in the middle and add the wet ingredients. Stir quickly and gently, until all dry ingredients are moist.

Using a spoon, drop dough onto baking sheet into six equal mounds. Bake for 10-12 minutes, until tops are browned and a toothpick comes out clean.