Foodie Friday: Ham-Stuffed Biscuits With Sweet Sriracha Butter
Add homemade Sriracha, a little bit of apricot jam and a crusty, buttery biscuit and you have a deal!
Ham-Stuffed Biscuits with Sweet Sriracha Butter
Ingredients
- 3 cups all-purpose flour
- 2 1/2 cups cake flour
- 1 cups buttermilk
- 1 1/2 tablespoons baking powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking soda
- 1/4 cup brown sugar
- 3/4 cup butter or shortening
- Sriracha Butter (recipe follows)
- 2 pounds thinly sliced cooked ham
- 1 cup butter, room temperature
- 2 tablespoons jelly (strawberry, apricot, grape)
- 2 tablespoons homemade Sriracha sauce (recipe to follow) OR commercial Sriracha sauce
- 1/4 pound Serrano peppers, stems snipped off
- 1/2 pound jalapeno peppers, stems snipped off
- 2 habanero peppers
- 3 cloves garlic, chopped
- 1 red bell pepper, chopped
- 2 Tablespoons Dixie Crystals Extra Fine Granulated Sugar
- 1 1/2 teaspoon Kosher salt
- 1/3 cup apple cider vinegar
Instructions
- Combine flour, baking powder, salt, baking soda and brown sugar in a large bowl; cut in shortening with a pastry blender or fork until mixture resembles coarse meal. Add buttermilk, stirring with a fork just until dry ingredients are moistened.
- Turn dough out onto a well-floured surface, and knead 4 to 5 times.
- Roll dough to 1/2-inch thickness; cut with a 2-inch round cutter, and place on lightly greased baking sheets.
- Bake at 425° for 10 to 12 minutes or until golden. This can be done ahead, up to 2 days.
- Stir together all ingredients until blended.
- Blend the peppers, garlic, sugar, and salt into a blender or food processor until the mixture is finely chopped. Transfer mixture to a clean container or jar with a lid and let sit at room temperature for about 5 days. Stir once a day. It will bubble and move as it ferments.
- Pour the mixture into a blender or food processor and add the cider vinegar. Puree until smooth. Using a fine mesh strainer, strain the mixture directly into a saucepan or skillet. Press the mixture with a spoon or rubber spatula to get all of the juices into the pan.
- Turn heat to high, bring the mixture to a simmer, reduce the heat to medium low and let cook for about10 minutes or until the sauce has thickened and the liquid reduced. Take the pan off the heat and let the sauce cool.
- Let biscuits cool to just slightly warm. Split each biscuit, and spread with Sriracha Butter. Stuff biscuits with ham. Eat.
Notes:
NOTE: Fresno or red jalapeno peppers are supposed to be used in this recipe, but I did not find any, so I used a mix of green jalapeno, Serrano and habanero peppers. I'm not sure if my version is technically Sriracha, but I don't care. This tastes good.
Calories
114.91Fat (grams)
6.09Sat. Fat (grams)
3.67Carbs (grams)
13.67Fiber (grams)
1.58Net carbs
12.09Sugar (grams)
3.07Protein (grams)
1.96Sodium (milligrams)
224.80Cholesterol (grams)
15.03
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
Mmmm ... you're making me hungry! :)
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