Tomato and Kielbasa Shortcake

• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 1 1/2 tablespoons cold unsalted butter, cut into pieces
• 1/2 cup sour cream
• 1/4 cup plus 3 tablespoons water
• 1/2 lb kielbasa (Polish smoked sausage), cut diagonally into 1/2-inch-thick slices
• 1 lb plum tomatoes, cut into 1/2-inch pieces
• 1/2 cup chopped onion
• 1 fresh jalapeno chile, minced
• 1/3 cup chopped fresh cilantro
• 1 1/2 tablespoons fresh lime juice
• 2/3 cup sour cream stirred

1. Preheat oven to 425F.
2. Sift together flour, cornmeal, baking powder and soda, salt, and sugar into a bowl and blend in butter with your fingertips until mixture resembles coarse meal.
3. Stir together sour cream and water, then stir into flour mixture with a fork until just combined.
4. Drop dough in 4 evenly spaced mounds on a buttered baking sheet and bake in middle of oven until pale golden and cooked through, 15 to 20 minutes.
5. Cool biscuits slightly on a rack.
6. Brown kielbasa in a large heavy skillet over moderate heat, turning it, and transfer to a bowl with a slotted spoon.
7. Pour off all but 1 tablespoon fat from skillet, then cook tomatoes, onion, and jalapeo, stirring, until tomatoes are softened, 1 to 2 minutes.
8. Toss tomato mixture with kielbasa and stir in cilantro, lime juice, and salt to taste.
9. Split warm biscuits and spoon filling and sour cream onto bottom halves.
10. Put tops on biscuits.

flour, yellow cornmeal, baking powder, baking soda, salt, sugar, cold unsalted butter, sour cream, water, kielbasa, tomatoes, onion, jalapeno chile, fresh cilantro, lime juice, sour cream

Taken from www.epicurious.com/recipes/food/views/tomato-and-kielbasa-shortcake-15140 (may not work)