16 2-inch biscuits—prepared from a mix, store-bought, or homemade
4 ounces extra-sharp white Cheddar, thinly sliced
Sat fat 6g
How to Make It
Bring the tomatoes and their juices, sugar, and 1 teaspoon salt to a boil in a large skillet. Reduce heat to medium and cook, mashing occasionally, until thick and jammy, 15 to 20 minutes. Serve with the biscuits and Cheddar.
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