These Reuben Biscuits from King Arthur Flour put the fun in funky. Imagine biting into a hot biscuit and being hit by the flavor and aroma of a cheesy Reuben sandwich. I give credit to the ingenious cook who thought to combine these ingredients because never in my wildest dreams would I ever have thought to put the two together. As usual, I made them in my 10 inch oven with 10 coals in a ring around the bottom and the lid completely covered with coals. Give them a peek after 15 minutes, mine took a full 25 minutes to bake, probably because it's been a cold and frosty day. For those of you who cringe at the thought of sauerkraut in a biscuit, you'd never even know it was there. Serve them hot with butter and/or Thousand Island Dressing, better yet, slap a slice of Swiss Cheese and corned beef in the middle and you will have an out of this world taste sensation.
Reuben Biscuits
2 cups all purpose flour
3/4 tsp salt
1 Tblsp baking powder
2 tsp sugar
4 Tblsp (or half stick) butter, cut in small pieces
1 cup diced Swiss cheese (1/4 inch dice)
3/4 cup diced ham OR corned beef (1/4 inch dice)
1/3 cup well-drained sauerkraut
1/4 cup sour cream
1/2 cup milk
Cream
Lightly oil or spray dutch oven.
Whisk together the flour, salt, baking powder and sugar.
Work the butter into the flour until the mixture is unevenly crumbly.
Mix in the cheese, ham and sauerkraut until evenly distributed.
Whisk together the sour cream and milk, add to the dough, stirring to combine. The dough should be sticky.
Drop the dough by 1/4 cupfuls into prepared dutch oven.
Brush with cream to help them brown more evenly.
Bake at 425 degrees for 20-25 minutes or until they're golden brown.
Serve warm, or at room temperature.
Top with Thousand Island Dressing if so desired.
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Mix ham, cheese and sauerkraut with dry ingredients   |
AWESOME!
ReplyDeleteThanks Sassy! Liddy
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