Sticky Biscuits

A chef from the Asbury shares why people can't get enough of these tasty treats.

www.asbury.com

 

 

Sticky Biscuits

From Chef Matthew Krenz at The Asbury at The Dunhill Hotel

 

 

This riff on a mini-cinnamon roll will not disappoint.

 

Biscuit Dough:

4 cups all-purpose flour

2 tablespoons baking powder

¼ cup sugar

2 teaspoons salt

1 cup butter

1 ½ cups buttermilk

 

Cinnamon Roll Filling:

1 ¼ cups brown sugar

¾ cup unsalted butter

¼ cup honey

4 teaspoon ground cinnamon

 

1 cup chopped country ham

 

Goat Cheese Icing:

½ cup goat cheese

¼ cup heavy cream

 

Fresh herbs (optional)

 

Combine flour, baking powder, sugar and salt in a mixing bowl. Cut the butter into ½-inch cubes. Mix on low speed with a mixer until the flour is a coarse “cornmeal” texture. Add buttermilk until mixture is moistened throughout. Transfer dough onto a floured workspace, and knead until smooth. Roll dough to a rectangle of ¼- to ½-inch thickness.

 

Combine all ingredients in the Cinnamon Roll Filling in a bowl. Sprinkle the Cinnamon Roll Filling evenly over the biscuit dough. Top with country ham.

 

Beginning at one long side of dough, roll up dough tightly, jelly-roll fashion; pinch seam to seal. Cut dough into 2-inch slices. Arrange slices, cut side up, in a greased cupcake/mini-muffin pan.

 

Bake at 325 degrees for 6 to 10 minutes or until done. Whisk together goat cheese and heavy cream to make icing. Remove biscuits from pan; drizzle with Goat Cheese Icing. Sprinkle with fresh herbs and serve warm.

 

Yield: 8 to 10 biscuits

 

Note: In the restaurant, Chef Krenz uses Benton’s 14-month aged country ham. You can use country ham pieces from the flat packages in the supermarket and chop it.

© 2017 WCNC.COM


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