If you have corned beef left over from St. Patrick’s Day PLEASE make these biscuits.
They are so good.
Cheesy, meaty, chewy, and airy, they are everything you want from a meat and cheese biscuit.
I was going to make biscuit sammies with these but when they came out of the oven they were just so good that I decided we should just eat them plain!
Depending on how big you make them, this recipe could make a bout 12 to 15 biscuits:
2 cups of flour
4 teaspoons baking powder
1 teaspoon salt
2 Tablespoons butter
1 cup of buttermilk
1/4 cup water
1 1/2 grated Jarlsberg
1/2 cup grated parmesan
1 cup chopped corned beef
Combine flour, baking powder, and salt in a medium bowl. Cut in the butter with a fork. Add the buttermilk and water and stir until you’ve got a doughy mess. Through in the cheeses and corned beef – you may need to get in there with your hands at this point to mix it all up! Turn out the dough onto a floured surface and roll out to your desired thickness. Mine where about 3/4-1 inch thick & I used a 1/2 cup measure as a stencil to cut out perfect little circles. This rolling of the dough is not necessary, if you prefer you can skip this step and just scoop out dollops of dough onto a parchment lined sheet and you’ll be all set!
Bake biscuits 12 mins or until hints of lovely golden brown begin to appear at the edges!
Charleston Spice Co.