Homemade dinner for your busy weeknight
This recipe is so easy and versatile. It’s a variation on a classic biscuit recipe and the biscuits bake up beautifully – golden brown and tender.
Although the dough is sticky at first, once you incorporate more flour as you knead it, the dough becomes smooth and easy to handle and roll.
You can try a variety of fillings. Diced chicken and goat cheese. Spinach and feta. Pizza sauce and diced pepperoni. Even sloppy joe or taco filling. In fact, it’s a great way to use up leftovers. This particular recipe calls for diced ham and herbed cream cheese.
Easy Stuffed Biscuits
2 cups all-purpose flour
4 teaspoons Clabber Girl baking powder
¾ teaspoon salt
½ teaspoon chopped fresh thyme (optional)
¼ cup shortening
¼ cup butter
2/3 cup milk
6 rounded teaspoons herbed cream cheese
6 teaspoons diced ham
Preheat oven to 450 degrees.
Grease a six-muffin tin.
Stir together dry ingredients. Cut in shortening and butter. Whisk egg into milk; add to dry ingredients, stirring to combine (dough will be sticky). Turn dough onto floured surface and gently knead 20 times, adding flour as needed.
Roll out dough to a 9-inch circle and cut into six 2-inch biscuits, being careful not to twist the glass or biscuit cutter (twisting the cutter as you push it down to cut out the biscuits will keep them from rising properly).
Press the biscuits into prepared muffin tins, creating an indentation in the middle of each biscuit.
Into each indentation add a teaspoon of cream cheese then diced ham. Roll out remaining dough and cut six more biscuits.
Place atop ham and cream cheese, tucking the biscuit edges into the muffin tin.
Bake at 450 degrees 10 to 12 minutes until light golden brown.