Fresh Biscuits with Pimiento Cheese and Ham
APPLEGATE® thin-sliced prosciutto stands in here for country ham, which is classically paired with homemade biscuits. Pimiento cheese, another Southern staple, adds extra richness to these bite-sized appetizers. Hold on to this biscuit recipe—it also makes a great base for strawberry shortcake.
As featured in The Applegatarian.
Ingredients
- 2 cups all-purpose flour, plus more for dusting 2 tablespoons baking powder
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 5 tablespoons cold unsalted butter 1 cup half-and-half
- 6 slices APPLEGATE NATURALS® Prosciutto
Instructions
For the biscuits:
- Combine the flour, baking powder, sugar, and salt in a mixing bowl. Cut the butter into pieces and add to the flour mixture. Use a pastry cutter or a fork and knife to combine the butter into the flour until it resembles coarse crumbs. Use a fork to stir in the half-and-half just until the dough comes together into a rough ball. (Alternatively, you can pulse the ingredients together in a
- food processor.)
- Transfer the dough to a well-floured work surface and gently shape into a 1-inch- thick rectangle. Fold the dough over in half and pat out again into a 1-inch-thick rectangle. Repeat once more, then cover with a clean kitchen towel and let rest for 30 minutes.
- Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
- Using a floured 2-inch biscuit or cookie cutter, cut out 24 biscuits from the dough, taking care not to twist the cookie cutter as you work (which prevents the biscuits from rising as well as they could). Arrange on the baking sheet and bake until golden brown, 10 to 12 minutes. Remove from the oven and let cool for a few minutes.
- When ready to serve, cut each piece of prosciutto crosswise into quarters. Cut the biscuits in half, then spread the bottoms with some of the pimiento cheese. Top each with a piece of prosciutto and and a biscuit top. Serve at once.
NOTE: Pimiento cheese can be made and refrigerated up to 4 days ahead. Leftovers are good on sandwiches or served with celery or crackers.
For the pimiento cheese:
Ingredients
- 4 ounces extra sharp yellow cheddar cheese, finely shredded
- 4 ounces extra sharp white cheddar cheese, finely shredded
- 1 (4-ounce) jar pimientos, drained and finely chopped
- ½ cup mayonnaise
- Freshly ground black pepper, to taste
Instructions
Combine the cheeses, pimientos, and mayonnaise in a bowl and mix well to combine. Season with plenty of black pepper. Transfer to an airtight container and refrigerate for at least 4 hours to let the flavor develop.
The Applegatarian, an outlet where employees and advocates of the nation’s leading natural and organic meat brand dish about their favorite recipes, tips, products, partners and more.
For the biscuits:
- Combine the flour, baking powder, sugar, and salt in a mixing bowl. Cut the butter into pieces and add to the flour mixture. Use a pastry cutter or a fork and knife to combine the butter into the flour until it resembles coarse crumbs. Use a fork to stir in the half-and-half just until the dough comes together into a rough ball. (Alternatively, you can pulse the ingredients together in a
- food processor.)
- Transfer the dough to a well-floured work surface and gently shape into a 1-inch- thick rectangle. Fold the dough over in half and pat out again into a 1-inch-thick rectangle. Repeat once more, then cover with a clean kitchen towel and let rest for 30 minutes.
- Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
- Using a floured 2-inch biscuit or cookie cutter, cut out 24 biscuits from the dough, taking care not to twist the cookie cutter as you work (which prevents the biscuits from rising as well as they could). Arrange on the baking sheet and bake until golden brown, 10 to 12 minutes. Remove from the oven and let cool for a few minutes.
- When ready to serve, cut each piece of prosciutto crosswise into quarters. Cut the biscuits in half, then spread the bottoms with some of the pimiento cheese. Top each with a piece of prosciutto and and a biscuit top. Serve at once.
NOTE: Pimiento cheese can be made and refrigerated up to 4 days ahead. Leftovers are good on sandwiches or served with celery or crackers.
- 4 ounces extra sharp yellow cheddar cheese, finely shredded
- 4 ounces extra sharp white cheddar cheese, finely shredded
- 1 (4-ounce) jar pimientos, drained and finely chopped
- ½ cup mayonnaise
- Freshly ground black pepper, to taste
Combine the cheeses, pimientos, and mayonnaise in a bowl and mix well to combine. Season with plenty of black pepper. Transfer to an airtight container and refrigerate for at least 4 hours to let the flavor develop.