Reuben Biscuits
From dond 15 years ago
- 20 minutes to make
- Serves 15
I picked this one up recently from the King Arthur Flour website. It's an object lesson on how to take something everyone knows (the Reuben Sandwich) and turn it into something even tastier and more fun to eat. It's best to serve these right out of the oven, but we had some left over from the last time we had them, so we reheated the leftovers in a toaster oven the next day. Read more They tasted great. And here's a plug for King Arthur Flour: I wouldn't use anything else, ever. Quality control. These little biscuits even work as hot hors d'oeuvres -- just make them a bit smaller. See less
Ingredients
- 8½ ounces all-purpose flour shopping list
- ¾ tsp salt shopping list
- 1 Tbsp baking powder shopping list
- 2 tsp sugar shopping list
- 2 ounces cold butter shopping list
- 4 ounces diced swiss cheese (¼" dice) shopping list
- 4 ounces diced ham (¼" dice) shopping list
- 2 ounces well-drained sauerkraut shopping list
- 2 ounces sour cream shopping list
- 4 ounces milk shopping list
How to make it
- Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment paper or a Silpat.
- Whisk together flour, salt, baking powder, and sugar.
- Work the butter into the flour until the mixture is unevenly crumbly. Don't overdo this part of the recipe -- you're making a biscuit dough, so approach this the way you'd approach making a pie crust.
- Mix in the cheese, ham, and sauerkraut till evenly distributed.
- Whisk together the sour cream and milk, and add to the dough, stirring just to combine. The dough should be sticky -- if it's smooth, you've probably overdone the mixing.
- Drop the dough by the ¼-cupful onto the prepared baking sheet; I use a large ice cream scoop. The biscuits can be spaced fairly close together but not touching; about 1" apart is fine.
- Brush the biscuits with a bit of cream or whole egg whisked together with whole milk; this will help the crust to brown nicely.
- Bake the biscuits for 22 to 24 minutes, until they're golden brown. Remove from the oven, and cool slightly on the pan. Serve warm, or at room temperature.
- You can serve these biscuits plain or with some Thousand Island dressing; you could even use a bit of Hollandaise.
midgelet
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" It was excellent "