In a medium sized bowl, combine baking mix, flour and baking powder.
Step 2
Add cold butter and mash
into dry ingredients until
evenly dispersed into flour.
A pastry cutter is great for this.
Step 3
Add apples, ham, cheddar cheese, and applesauce. Mix just until incorporated then form into a loose dough ball. Turn onto a floured work surface.
Step 4
Preheat oven to 400ºF. Line a baking sheet with parchment paper then set aside.
STEP 1
PREP TIME
10 Minutes
COOK TIME
20 Minutes
SERVES
9 Guests
rozen Sangria Slush Ingredients
1 bottle
Vinho
Verde
1 cup(s) Sugar
4 cup(s)
Central Market Organics Italian Pomegranate Soda
#f5c9c4
#f5c9c4
PRESENTS
Apple
Cheddar
4 lbs
Fresh Mandarins,
divided use
1 bunch
Fresh
Rosemary
Roll out dough to 1/2 to 3/4 inch thick. Using a circular cookie cutter, cut out biscuits and place on prepared pan.
Step 5
1
Chefstyle Dual Cone Juicer
1
Instant Ace Nova Blender
Brush tops of biscuits with milk, sprinkle with sugar and bake 15 to 20 minutes or until golden brown and puffed up.
Step 7
16 oz H‑E‑B Fall Harvest Baking Mix
3/4 cup Flour, plus more for dusting
Apple Cheddar
Biscuits
1 tbsp Baking Powder
1/2 lb Cold Butter, cut into small cubes
1 cup Gala Apple, small diced
4 oz Ham, chopped
Step 6
Repeat this process, rolling out more biscuits with leftover dough pieces until all dough is used up.
1/4 cup Milk
1/2 cup Unsweetened Applesauce
3 tbsp Decorative Sugar
Kitchen & Table Copper Half Sheet Pan
Kitchen & Table Borosilicate Measuring Cup
Kitchen & Table Copper Cutlery Set
H‑E‑B Texas Tough Parchment Paper
Kitchen & Table Borosilicate Mixing Bowl
1/2 cup Cheddar Cheese, thick shreds
Biscuits
400ºF
15-20 min
400ºF
10-15 min
Essentials
400ºF