This yummy prosciutto and cheese biscuit recipe can be made ahead. Just assemble dry ingredients and cold butter in a self-sealing plastic bag and chill up to three days.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 425 degrees F. In a medium bowl stir together flour, baking powder, fennel seeds, sugar, salt, and baking soda. Using a pastry blender, cut in butter until flour mixture resembles coarse crumbs. Stir in cheese and prosciutto.

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  • Make a well in center of flour mixture; add milk all at once. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing 4 to 6 strokes or just until dough holds together. Lightly roll dough to 9x5-inch rectangle. Using a long knife or pizza cutter, cut dough lengthwise in half, then crosswise in fourths, making 8 rectangles.

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  • Arrange dough pieces on ungreased baking sheet. Bake 12 to 14 minutes or until biscuits are golden brown; remove from baking sheet and serve warm. Makes 8 biscuits. Makes 8 biscuits.

Basic Biscuits:

Prepare as above except omit fennel, cheese, and prosciutto; increase salt to 1/2 teaspoon.

TEST KITCHEN TIP:

To make ahead, prepare as above through Step 1. Place flour mixture in airtight storage container. Cover and refrigerate up to 3 days. To serve, let stand at room temperature for 10 minutes. Continue as directed in Step 2. Bake time may increase by 1 to 2 minutes.

Nutrition Facts

187 calories; 11 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 31 mg cholesterol; 368 mg sodium. 78 mg potassium; 16 g carbohydrates; 1 g fiber; 1 g sugar; 5 g protein; 340 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 91 mg calcium; 1 mg iron;

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