I have been lax about posting lately, in part because I am dancing more and cooking less. Dancing more is a good thing. Cooking less is … not ideal. But then again, I’m cooking enough that G. and I aren’t going hungry.
The recipe in this post is one that you can make even when you are very busy, as long as you have some leftover turkey. For me, it was a way of using a last bit of turkey after I tired of sandwiches. The biscuits are kind of like a turkey and cheese sandwich, but with the bread all around. They feel like a treat. After all, who doesn’t love biscuits? They are complete comfort food.
I was inspired by this month’s edition of Taste of Home, which has a nice array of both cut and drop biscuits. If you are wondering which way to go, drop biscuits are faster.
Turkey and Asiago Cheese Biscuits
2 1/2 cups flour
1/2 cup (1 stick) butter, cold and cut in lumps
1 cup milk
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons herbs de Provence
1 cup turkey, cooked and chopped
1/2 cup shredded asiago cheese
Preheat the oven to 425 degrees. Grease a baking sheet.
Put the flour and butter in a food processor and run chop until the butter is cut into small grains. Pour the flour and butter mixture into a bowl. Add the milk, baking powder, salt and herbs and stir until a dough starts to form. Add the turkey and cheese and continue to stir until all the ingredients are incorporated into the dough.
Drop the dough onto the baking sheet in 1/4-cup balls. The dough will make about 15 biscuits.
Bake the biscuits for about 25 minutes. They are great when they are warm, but you can store them in the refrigerator and reheat them (briefly) in the microwave. They are good for every meal and snacks.