Grits Biscuits with Ham and Strawberry Jam
Originally uploaded by weezienyc.
A few weeks ago I had some friends over for another recipe tasting. As an appetizer, I served mini grits and cheese biscuits filled with ham or strawberry jam. The biscuits had a great flavor, especially when served with the jam, but were too dry.
The addition of the grits adds a crunchy texture to the biscuit, but I want to find a way to keep the crunch without drying out the palettes of my guests. I’ve posted the recipe and welcome (translation = am begging for) any suggestions.
Recipe for Grits and Cheese Biscuits:
Makes 12 - 14 biscuits
1-1/2 cups all-purpose flour
½ cup quick cooking grits, uncooked
4 teaspoons baking powder
¼ teaspoon salt
½ cup butter
1 cup shredded sharp cheddar cheese
½ cup milk
Heat oven to 425ºF. Combine the flour, grits, baking powder, and salt. Cut in margarine until mixture resembles course crumbs. Stir in cheese. add milk, mixing just until dry ingredients are moistened.
Shape dough to form a ball; knead gently on lightly floured surface 3 to 4 times. Roll out dough to form 8-inch square. Cut dough into four 2-inch wide strips; cut each strip crosswise into 4 pieces. Place biscuits about 1 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes or until golden brown.
