Читать книгу Peanuts Lunch Bag Cookbook - Weldon Owen - Страница 11
ОглавлениеBETTER BUTTERMILK BISCUIT SANDWICHES
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20 • PEANUTS LUNCH BAG COOKBOOK
1 cup all-purpose flour, plus
more as needed
1 tablespoon firmly packed
brown sugar
1 teaspoon baking powder
¼ teaspoon baking soda
Pinch of salt
3 tablespoons cold unsalted
butter, cut into small pieces
6 tablespoons buttermilk
Mustard or mayonnaise
(optional)
6 slices Cheddar cheese
6 slices Black Forest ham
Makes 6 biscuit sandwiches
Preheat the oven to 450°F. Line a rimmed baking sheet with
parchment paper.
In a large bowl, stir together the flour, brown sugar, baking powder, baking
soda, and salt. Using your fingertips, rub the butter into the flour mixture
until it looks like coarse crumbs, with some chunks the size of peas. Add
the buttermilk and stir until the dough starts to come together.
Transfer the dough to a lightly floured work surface and press it into a
rough ball, then flatten it into a disk. Using a rolling pin, roll out the dough,
sprinkling the dough and work surface with flour as needed to prevent
sticking, to a thickness of about
1
⁄2 inch. Using a 3-inch cookie or biscuit cutter, cut
out as many biscuits as possible and place on the prepared baking sheet, spaced
evenly apart. Gather up the scraps, press together, roll out, cut out more biscuits,
and add them to the baking sheet. You should have 6 biscuits.
Bake until golden, 12–15 minutes. Transfer to a wire rack and let cool
briefly. To make each sandwich, split open a biscuit with your hands.
Slather one half with mustard or mayonnaise, if using. Layer 1 slice of
the Cheddar on the biscuit half. Fold 1 slice of the ham over the cheese, then
top with the other biscuit half.
Wrap each sandwich in aluminum foil or arrange in an airtight
container and close tightly. Refrigerate until ready to go, then
pack in an insulated lunch cooler.
The fluffy, buttery richness of these made-from-scratch buttermilk biscuit
sandwiches will please even the pickiest eater.
INGREDIENTS
