Wednesday, January 30, 2013
1 batch buttermilk biscuit dough
4 oz sliced or shredded roast beef, chopped
2 Tb barbecue sauce
3/4 C shredded cheddar cheese
1. Prepare biscuit dough and preheat oven to 450º. Roll out dough very thin, like you were making cookies. Using a 2" cookie cutter, cut out biscuits. Set the rounds aside, push together the scraps, and cut another set. Put those in a separate pile, and add any more rounds from subsequent rollings to that second pile.
3. Lay circles from the second pile on a baking sheet that has been lined with parchment paper or foil (in case they leak during baking). If that does not equal half, add or remove from the other pile as necessary. These later rounds are tougher from reworking the dough and will not rise well anyway, so they might as well go on the bottom. In a bowl, combine chopped up roast beef and barbecue sauce. Place about a tablespoon of meat in the center of each biscuit. Top with a tablespoon of cheddar.
4. With a damp finger or brush, moisten the edges of each circle. Top with a biscuit from the first rolling and gently press edges together to seal. Bake for about 15 minutes, until risen and golden brown. Remove to a rack to cool. Serve hot or room temperature.
Makes about 12
Difficulty rating :)