(Karoline Boehm Goodnick for The Boston Globe)
Kids in the Kitchen
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
© Copyright 2011 Globe Newspaper Company.
