THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING

Smoked turkey and cheddar biscuits

September 2, 2009

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

  • E-mail|
  • Print|
  • Reprints|
  • |
Text size +

Makes 10 large rectangular biscuits

Add smoked turkey and grated cheddar to a simple biscuit dough, along with some whole-wheat flour, and you have something savory that fussy young eaters might enjoy early in the day. Store these in the refrigerator (because of the turkey). To bring the biscuits back to life, sprinkle them with water and reheat uncovered in a toaster oven.

1 cup all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
6 tablespoons cold salted butter, cut into 1/4-inch cubes
1/4 pound (2 thick slices) smoked turkey, finely chopped
1 1/2 cups grated cheddar
1 cup plain low-fat yogurt
Extra all-purpose flour (for sprinkling)
1. Set the oven at 400 degrees. Line a baking sheet with parchment paper.

2. In a bowl, combine the all-purpose and whole-wheat flours, baking powder, baking soda, sugar, and salt. With a pastry blender or 2 dull knives, cut the butter into the flour until the mixture resembles coarse meal.

3. With a rubber spatula, stir the turkey and cheddar into the mixture.

4. Sprinkle the yogurt on top and cut yogurt into the dough until it comes together in a rough mixture.

5. Turn the dough out onto a lightly floured board and knead several times until the dough is smooth. With your hands, shape the dough into a 9-by-5-inch rectangle that is about 1 inch thick.

6. With a long knife, make 1 lengthwise cut down the center of the dough. Make 4 crosswise cuts to form 10 rectangles. Transfer them to the baking sheet.

7. Bake the biscuits for 30 minutes or until they are golden brown. Transfer to a wire rack to cool. Serve warm. Sheryl Julian