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Rainy Weekend Cheesy Jalapeno Ham Biscuits
I don’t know about your town, but Atlanta’s gonna be soaking wet for the next few days. Usually, our weather man takes a few tequila shots and THEN delivers the forecast. This is my theory because he is so often wrong, but it’s gray outside and earlier it sounded like squirrels were power-walking on my window. So I guess he’s off the sauce. In any case, I’m not complaining. I love the rain. It’s refreshing and it always comes at a time when I really need to relax. However, this is wedding season for Sift! and so many brides, so whether I need to relax or not – I won’t!
As I was saying – the rain. I’ve got some rainy weekend cheesy biscuits for you that are just as good on sunny weekends and weekdays. I call them “Rainy Weekend Biscuits” because they are an excellent reason to stay inside and let the rain pass. This way you won’t be complaining because you’ll be too busy eating! Perfect solution. Yes, I know. Thank me now.
Let’s get started!
Sift 2 cups of flour, 1 tablespoon of baking powder, and 3/4 teaspoon of salt into a large bowl. Add 6 tablespoons of butter, cutting it into the drys (the stuff you just Sift!ed) until the mixture resembles coarse/lumpy meal. You should still be able to see small pieces of butter. If you don’t, don’t freak out. Seeing the butter is the ideal coarse/lumpy mixture we want. Not seeing it means you’re a screw up. I kid! I kid! It just means you’ve over-handled the dough and the biscuits might not rise as high as they would have had you gone a little easier on it.
Now, add 3/4 cup buttermilk and stir just to make some tasty mud. We want to barely combine it.
Turn the dough out onto a lightly floured work surface, press into a ball, and knead GENTLY 2 or 3 times.
Press or roll the dough out to a thickness of 1/2 inch. Sprinkle 1-2 jalapenos (seeded and diced), 1 cup of diced ham, 1/2 to 3/4 cup of your choice of grated cheese, and 1/2 tsp black pepper over 2/3 of the dough.
Fold the dough in half.
Seal the edges.
Re-roll it out to a thickness of 1/2 inch. Cut out the biscuits using a 2 1/2 inch cutter.
Put your cut biscuits on a pan lined with parchment paper and refrigerate them for 15-20 minutes. During this time, preheat your oven to 425°F.
Bake the biscuits until they have risen and the tops are golden brown, 18-20 minutes. Serve very hot, directly from the oven. Just remember that they’re hot. My Hunny does such things and then we end up treating 2nd degree burns. Capiche?
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