Stuffed Buttermilk Biscuits
Stuffed Buttermilk Biscuits
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Ingredients
| 1⅔ | cups CO-OP GOLD PURE Organic All-Purpose White Flour | |
| 1½ | tablespoons sugar | |
| 1½ | teaspoons baking powder | |
| 1½ | teaspoons baking soda | |
| ¼ | teaspoon salt | |
| ⅓ | cup cold butter, coarsely grated | |
| ⅔ | cup buttermilk | |
| 1 | egg | |
| 2 | tablespoons grainy mustard | |
| 1 | package CO-OP MARKET TOWN Swiss Cheese Slices | |
| ⅓ | cup cooked spinach, chopped | |
| 150 | grams CO-OP GOLD Thin-Sliced Ham |
Directions
Makes: 8
Prep Time: 10 minutes
Chill Time: 1 hour
Cook Time: 16 minutes
In a large bowl, mix flour, sugar, baking powder, baking soda, salt and cold butter. In a separate bowl, whisk together buttermilk and egg. Form a well in the centre of the dry ingredients and add the wet ingredients, stirring just enough to incorporate. Transfer the dough to a lightly floured surface and cut into equal halves. Roll each half out to a roughly 10 x 10-inch square.
Spread mustard over one section of dough, leaving about a half-inch border around the edge. Next, evenly place cheese, spinach and ham on the dough. Take the other section of rolled-out dough and carefully place on top. Pinch together all the edges to ensure it is well sealed. Place in the fridge or freezer for about an hour to allow the butter to harden. This is an important step as it ensures nice flaky biscuits.
Preheat oven to 350°F. Remove biscuit dough from fridge or freezer and bake for 14 to 16 minutes, until golden brown. Let cool for at least 10 minutes and slice into eight evenly-sized pieces.
May be stored unbaked in the freezer for up to two months. Biscuits can be baked from frozen.