Savory Stuffed Biscuits
Wandering through PCC Natural Foods, I passed their cheese case full of delectable choices – of course I couldn’t pass by without selecting at least one flavorful cheese. Since cheese needs crackers, off I went to the cracker aisle. On my way there, I happened by the fish counter where I couldn’t help but notice lovely fresh crab meat piled high. A light bulb went off; I must pair the cheese with the crab meat. Hmm, what should I do with this sudden urge to pair the crab meat with cheese? Ah! I will stuff it in a biscuit! I eagerly headed home to start assembling the ingredients and here’s what came of my inspiration:
2 cups unbleached white flour
4 teaspoons baking powder
1/4 teaspoon baking soda
pinch of salt
2 teaspoons fresh or dried herbs such as rosemary or sage, minced
4 tablespoons butter
1 cup buttermilk
1/2 pound fresh lump crab meat (and/or small shrimp)
6 mushrooms, washed and chopped (button, crimini or chanterelle)
1 small onion or shallot, chopped
1/4 cup celery, diced
1/4 cup sweet red pepper, chopped
1-inch section of a leek, minced
Any flavorful, favorite cheese, shredded or sliced
1/2 teaspoon salt
1/8 teaspoon red pepper
Assembling the Stuffed Biscuits
Preheat oven to 350 degrees
In a small skillet, melt a pat of butter and sauté leeks, celery, onions, red pepper and mushrooms until soft. Add salt and red pepper to taste. Remove from heat.
Mix dry ingredients in a medium-sized bowl. Add herbs. Cut butter into flour until mixture is the consistency of cornmeal. Gently stir in buttermilk.
Divide half of the biscuit dough between six muffin tins. Flatten dough slightly with fingers. Layer each biscuit with 1/6 of the crab meat, vegetable mixture and a layer of cheese. Top each biscuit with 1/6 of the remaining dough.
Bake stuffed biscuits in 350 degree oven for 25 minutes. I served the stuffed biscuits with a side of roasted asparagus drizzled with balsamic and blue cheese infused olive oil.
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