Manchego Biscuits with Prosciutto and Almond Butter
July 16, 2012
Cold cold cold cold cold.
I should probably mention to keep everything COLD.
I filled up the mini muffin tins slightly overflowing.
Get them all in a single swipe.
It's all about balance when you assemble these. Just a small amount of almond butter, and a tiny dab of honey.
Little prosciutto and pop on the top.
Biscuits. I'm sorry for disrespecting you in the past.
Manchego Biscuits with Prosciutto and Almond Butter
- 2 Cups Flour
- 1 Tablespoon Baking Powder
- 1 Teaspoon Salt
- 4 Tablespoons Ice Cold Butter
- 4 Tablespoons Cold Vegetable Shortening
- 8 Ounces Manchego
- 1 Cup Milk
Instructions
- Crumble the manchego in the food processor and remove. No need to clean, just try and get most of it out of there. Place this into the fridge while you are waiting. Cube the butter and measure out the shortening and place these into the fridge as well. In the food processor, pulse the flour, powder, soda, and salt to combine. Add the shortening and butter and pulse until large granules form (about 10 pulses). Add the cheese and pulse 5 more times, then add the cold milk and pulse about 5-10 times just until everything comes together. Spoon this biscuit dough into buttered mini muffin tins, just barely overflowing from the holes. It should make 36. Bake at 350 for about 15 minutes until cooked through and about doubled in size. Slice the tops off, and and make a sandwich with a smear of almond butter, dab of honey, and half slice of prosciutto.
