Ready-To-Go Prosciutto Biscuits

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.

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  • Makes: 8 servings
  • Prep: 20 mins
  • Bake: 12 mins 425°F

Ready-To-Go Prosciutto Biscuits

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Directions

  1. 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.
  2. 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.
  3. 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.

From the Test Kitchen

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.

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Nutrition Facts (Ready-To-Go Prosciutto Biscuits)

  • Per serving:
  • 187 kcal ,
  • 11 g fat
  • (7 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 31 mg chol. ,
  • 368 mg sodium ,
  • 16 g carb. ,
  • 1 g fiber ,
  • 1 g sugar ,
  • 5 g pro.
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