I love to come up with new recipe ideas; I’m always experimenting. One of my favorite things to make is buttermilk biscuits, and I created this sandwich combo to perfectly complement the homemade biscuits.
—CINDY ESPOSITO BLOOMFIELD, NJ
PREP: 35 MIN. + RISING • BAKE: 10 MIN. • MAKES: 16 SERVINGS
1 package (1/4 ounce) active dry yeast
2/3 cup warm buttermilk (110° to 115°)
2 tablespoons warm water (110° to 115°)
2 cups bread flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
3/4 pound thinly sliced deli smoked turkey
1/2 pound sliced Swiss cheese
Dijon mustard, optional
1. In a small bowl, dissolve yeast in warm buttermilk and water. Place flour, sugar, baking powder and salt in a food processor; pulse until blended. Add the shortening; pulse until the shortening is the size of peas. While processing, gradually add the yeast mixture and process just until dough forms a ball.
2. Turn dough onto a lightly floured surface; knead 8-10 times. Pat or roll to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter. Place 2 in. apart on greased baking sheets. Let rise until almost doubled, about 30 minutes.
3. Preheat oven to 425°. Bake biscuits 7-9 minutes or until golden brown. Remove to wire racks to cool slightly. Preheat broiler.
4. Split biscuits in half; place bottoms on greased baking sheets. Layer with turkey and cheese. Broil 3-4 in. from heat 2-3 minutes or until the cheese is melted. Replace tops. If desired, serve with mustard.