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


Recipe Summary test

20 mins
12 mins
32 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.


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; fat 11g; cholesterol 31mg; saturated fat 7g; carbohydrates 16g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 1g; protein 5g; vitamin a 340.1IU; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.4mg; folate 36.3mcg; vitamin b12 0.2mcg; sodium 368mg; potassium 78mg; calcium 90.9mg; iron 1.1mg.