Recipes

Biscuit Stacks

With Biscuit Stacks, one recipe may be used for both dinner and dessert.

With Biscuit Stacks, one recipe becomes both appetizer and dessert. The savory stack features slices of tender smoky ham and luscious Brie cheese. The sweet stack is slathered in marmalade and topped with a dollop of whipped cream.

Makes 20 servings

Ingredients

  • 4 cups all-purpose flour
  • 2 tbsp baking powder
  • 2 tsp salt
  • 1 cup (2 sticks) butter
  • 1 ½ cups milk
  • Flour for dusting
  • ½ cup butter, melted
  • SAVORY STACK:
  • Black Forest ham, sliced thin
  • Brie, sliced
  • Honey Dijon mustard
  • SWEET STACK:
  • Marmalade or jam
  • 1 cup heavy whipping cream
  • 2 tbsp confectioners’ sugar
  • 1 tsp vanilla
  • 4 oz mascarpone, softened (optional)

Directions

  1. Preheat oven to 425°F. Mix flour, baking powder and salt in a bowl. Cut in butter until mixture is crumbly. Stir in milk; dough should be sticky enough to pull away from sides of bowl.
  2. Dust a surface with flour and roll dough in flour to coat. Knead lightly for 30 seconds until dough forms a ball. Add dustings of flour as needed but use sparingly; dough should feel damp, almost wet inside and dry outside. Flatten ball with your hand then roll out to 1 inch thick. Cut with 1½-inch circle cutter and lay on a cookie sheet. Brush tops with melted butter. Bake 10 minutes or until golden. Remove from oven and brush with melted butter again. Remove from pan. May be served warm or cool.
  3. To assemble stacks, split biscuits using a fork or serrated knife. For a savory stack, fold ham slice in half then into a fan shape; place on bottom half. Finish with a slice of Brie and a small spoonful of mustard and close biscuit. For a sweet stack, spoon marmalade on bottom half and top with a dollop of whipped cream (see below); close biscuit.
  4. Sweet Topping: To make whipped cream, chill a medium-size mixing bowl. Add heavy whipping cream and beat with an electric mixer until soft peaks form. Stir in confectioners’ sugar and vanilla. Stir in mascarpone, if desired, and chill 30 minutes.

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