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Kids in the Kitchen

Warm buttermilk biscuits with turkey and cheese

(Karoline Boehm Goodnick for The Boston Globe)
September 21, 2011

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Serves 4

If you don’t have buttermilk, substitute 2/3 cup whole milk mixed with 1 teaspoon distilled white vinegar; set aside for 30 minutes before using.

BISCUITS

2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, cut up and chilled
2/3 cup buttermilk
Extra flour (for sprinkling)

1. Set the oven at 425 degrees. Line a baking sheet with parchment paper.

2. In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt. Whisk to blend them.

3. Scatter the butter on the dough. With your fingers or a fork, lightly pinch the butter into the flour until it resembles coarse meal. Sprinkle with the buttermilk. Using a fork, gently stir the mixture together to form a soft dough. Don’t overwork the dough or it will make tough biscuits.

4. On a lightly floured counter, turn out the dough and knead it lightly a few times. Pat the dough into a 1/2-inch-thick square. Divide the dough into thirds. Then divide each third into 3 pieces to make 9 biscuits.

5. Set on the baking sheet, leaving 2 inches between them. Bake for 13 to 15 minutes or until golden brown. Transfer to a wire rack to cool for a few minutes.

FILLING

1/2 cup honey mustard or apple butter
2/3 pound sliced roast or smoked turkey
1/3 pound sliced Swiss cheese or cheddar

1. Split the biscuits. Spread them with honey mustard or apple butter.

2. Top with turkey and cheese. Set the tops in place. Serve each person 2 sandwiches.

How kids can help:

Line baking sheet with parchment paper.

Measure ingredients for biscuits. Cut up butter and chill. Mix the butter and dry ingredients; pat dough.

Cut biscuits, transfer to baking sheet.

Split biscuits and spread with mustard or apple butter, then turkey and cheese.

Julie Riven

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