Biscuit Surprise (dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1 teaspoon oil 2 red bell peppers, diced small 2 cups flour 2 1/2 teaspoon baking powder 1/2 teaspoon Kosher salt 1 cup heavy cream 1 cup grated cheddar cheese 1 small bunch chives, minced Extra flour for rolling the biscuits Mashed Potatoes 3 pounds Idaho Potatoes, baked and cooled 1/4 cup heavy cream Salt and pepper to taste 1 teaspoon Paprika (optional)

Instructions

Heat a medium-size sauté pan. Add the diced peppers and cook for 2 minutes, until the liquid escapes and the peppers become slightly translucent. Set aside to cool.

Prepare the biscuits: In a large bowl, mix together the flour, baking powder and salt. Add the cream and mix the dough by hand. Once the cream has integrated with the flour, add the cheese, chives and peppers and “knead” them in.

Place some extra flour on a clean, flat surface. (Note: If using the pre-made biscuit dough, simply knead in the grated cheese and proceed with the recipe from this point.) Turn the dough out from the bowl onto the flour. Flatten it until it is no more than half an inch in thickness. Cut it in half and place the two halves on a baking sheet. Refrigerate.

Preheat oven to 375. Split the Idaho potatoes in half and use a spoon to “scoop” out the flesh in the center. Transfer to a bowl. Discard the skins. Whisk in the heavy cream and season with salt and pepper to taste. Add paprika, if desired, to make it slightly spicy. Refrigerate.

Cut the biscuit dough into large rounds. Each piece should be big enough to cover the bottom and sides of the muffin mold. Gently press the dough into the bottom and line the sides. Fill the center with the cooled potato mix. Cut a smaller round for the “top” and place it on top of the mashed potatoes. Twist the edges so the top conceals the “mashed” center. (as an alternative, you can bake them without tops. Place the tray in the center of the oven and bake until light-golden brown, 10-12 minutes. Allow to cool slightly before removing them from the tin.

Note: If time is an issue, use pre-made biscuit dough instead of making them from scratch.

Serving Size

Makes 10 to 12.

Notes

These filled biscuits can be served "open-faced" or closed and are absolutely delicious. From http://www.idahopotato.com

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .