So Ms. Foodie Patootie had an epiphany: instead of making plain ‘ole biscuits to eat, why not create a tasty treat? Uh, oh! Watch out! I’m a foodie and a poet.
But seriously, chefs of every culture have been filling dough with all kinds of good stuff, from Empanadas to Pierogies–so my idea is nothing new, just a variation on an old theme.
My first trick was going back to that Kitchen-Cabinet Cooking principle: What’s in the store? Lucky for me, I always keep on hand a baking mix–any baking mix, whether it’s Bisquick® or a generic store brand. They usually have a quick n’ dirty biscuit recipe on the back of the box, and so that is where I began!
Once I formed the dough mixture, I set it aside and attended to the stuff inside. Going back to the stores, I still had some ham left, so I finely chopped some of that, and combined it with Sharp Cheddar and a couple of pats of butter to enhance the flavor of the dough.
Once again, the beauty of the Kitchen-Cabinet Cooking method is improvisation. Nothing’s set in stone, it’s whatever works with your diet and your budget. I already have visions of stuffing them with ground beef, Swiss cheese and mushroom. So, whether you’re a carnivore, omnivore or herbivore, adapt to suit your fancy!
I filled my dough just enough to fill the center, then wrapped it around from the corners to join them in the center.
What I most like about these is that they are freezable: so you can store and eat the remainder at your leisure.
That is, if there are any remaining…