Summer Shortcakes with Tomatoes and Mozzarella

From “Tomatoes & Mozzarella” by Hallie Harron and Shelley Sikora (Harvard Press, $19.95). For the best texture and flavor, it is best to make and serve shortcakes the day you bake them. For the shortcakes 1 1/2 cups all-purpose flour 1/2 cup cornmeal 2 tablespoons sugar 1 tablespoon dried Italian seasoning 2 teaspoons baking powder … Continue Reading →