Turkey & Swiss Biscuit Sliders
Experimenting in the kitchen is fun! I love to come up with new recipe ideas. I created these sliders while my sister was pregnant to satisfy a craving, and they really did the trick!
—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 slices Swiss cheese
Dijon mustard, optional
1. In a small bowl, dissolve yeast in warm buttermilk and water. Place the flour, sugar, baking powder and salt in a food processor; pulse until blended. Add the shortening; pulse until shortening is the size of peas. While processing, gradually add 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 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.
(From Santa’s Workshop (Jan B))
Experimenting in the kitchen is fun! I love to come up with new recipe ideas. I created these sliders while my sister was pregnant to satisfy a craving, and they really did the trick!
—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 slices Swiss cheese
Dijon mustard, optional
1. In a small bowl, dissolve yeast in warm buttermilk and water. Place the flour, sugar, baking powder and salt in a food processor; pulse until blended. Add the shortening; pulse until shortening is the size of peas. While processing, gradually add 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 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.
From Taste of Home Church Supper Recipes
By Editors At Taste Of Home(From Santa’s Workshop (Jan B))
