Savory Stuffed Biscuits
Wandering through PCC Natural Foods, I passed their amazing cheese selection and was hit with an urge for brie. Since I love brie, it didn’t take much convincing to put a very nice wedge into my shopping basket. Brie needs crackers, so off I went to the cracker aisle. On my way there, I happened by the fish counter where I couldn’t help but notice lovely fresh crab meat piled high. A light bulb went off, I must pair the brie with the crab meat. Hmm, what should I do with this sudden need to pair crab with brie? Ah! I will stuff it in a biscuit! I headed eagerly home to start assembling the ingredients and here’s what came of my inspiration:
Savory Biscuits
2 cups unbleached white flour
4 teaspoons baking powder
1/4 teaspoon baking soda
pinch of salt
2 teaspoons fresh or dried herbs such as rosemary or sage, minced
4 tablespoons butter
1 cup buttermilk
The Filling
1/2 pound fresh lump crab meat or small shrimp
6 mushrooms, washed and chopped (button, crimini, oyster or chantrelle)
1-inch section of a leek, minced
wedge of brie, softened (can substitute cream cheese)
Assembling the Stuffed Biscuits
Preheat oven to 350 degrees
In a small skillet, melt a pat of butter and saute leeks and mushrooms until cooked. Remove from heat.
Mix dry ingredients in a medium-sized bowl. Add herbs. Cut butter into flour until mixture is the consistency of cornmeal. Gently stir in buttermilk.
Divide half of the biscuit dough between six muffin tins. Flatten dough slightly with fingers. Layer each biscuit with 1/6 of the crab meat, mushroom/leek mixture and a small wedge of cheese. Top each biscuit with 1/6 of the remaining dough.
Bake stuffed biscuits in 350 degree oven for 25 minutes.
Kelly Lenihan ©2009 All Rights Reserved
