- 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 jalapeño chile, minced
- 1/3 cup chopped fresh cilantro
- 1 1/2 tablespoons fresh lime juice
- 2/3 cup sour cream stirred
- Preheat oven to 425°F.
- 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.
- Stir together sour cream and water, then stir into flour mixture with a fork until just combined.
- 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. Cool biscuits slightly on a rack.
- Brown kielbasa in a large heavy skillet over moderate heat, turning it, and transfer to a bowl with a slotted spoon. Pour off all but 1 tablespoon fat from skillet, then cook tomatoes, onion, and jalape‱o, stirring, until tomatoes are softened, 1 to 2 minutes.
- Toss tomato mixture with kielbasa and stir in cilantro, lime juice, and salt to taste.
- Split warm biscuits and spoon filling and sour cream onto bottom halves. Put tops on biscuits.