Yield: Makes 12 biscuits
Ingredients
½ stick Kerry Gold butter
4 1/2 cups bleached all-purpose flour + bench flour (extra flour)
1/2 tsp. baking soda
1 tsp. Kosher salt
1 tsp. white pepper
2 cups buttermilk (substitution: 2 cups milk 2 T. lemon, let sit for 5 minutes)
½ cup ¼” diced prosciutto
½ cup Irish cheddar (or your own preference)
1/2 onion, diced
1 clove garlic, diced
1 shallot, diced
(I use the pre-diced package of onion, garlic and shallot from Trader Joe’s)
Method
Preheat oven to 450 degrees.
Grease muffin tin with Kerry Gold butter.
In a skillet, sauté the diced prosciutto, onion, garlic and shallot, 5 minutes.
Remove from heat and cool on a paper towel to allow grease to soak up.
Toss cheese in 1/2 tsp. of flour and set aside.
Combine flour, baking soda, salt, white pepper and buttermilk in a large mixing bowl and mix with a wooden spoon or in an upright mixer with dough hook.
Gently fold in the sauté mix and cheese.
Place onto a lightly floured surface.
Pat the dough gently into a square shape.
Fold the dough in half several times, bringing the dough in from the outside toward the middle, all the way around. Add a pinch of flour if necessary. Pat into a larger square. Do not knead the dough.
Cut into 12 squares and shape each into a round disk and place it into the prepared muffin pan.
With a sharp knife, make two large slashes on the top.
Bake for 10 minutes.
Reduce the oven temperature to 400 degrees and bake until lightly brown, about another 10 minutes.
Remove from the oven, remove from pan and let cool on a wire rack before serving.
Recipe first published March 14, 2014 on www.senoritatijerina.wordpress.com
