So over the weekend our first attempt at biscuit sandwiches was a whole family event.
Trevor made the filling:
1 drained can of tuna
salt, pepper and dill to season
finely diced onion and celery
mayonnaise to taste
And Calixa and I made the biscuits:
Combine 1 c. white flour
1 c. whole wheat flour
2 1/2 tsp baking powder
1 tsp salt
Cut in 1/2 c. unsalted butter
and then, lickity split, stir in 1 c. 3% milk
Roll out the dough so that it’s about 1/2 inch thick, trying to handle it as little as possible, and cut out biscuit-sized circles. Place one circle onto your un greased baking sheet, top with a generous galump of tuna filling, and then seal it’s fate with another biscuit on top.
Bake at 425F for about 12 minutes- watch carefully as they tend to overcook in a blink!
Serve with fresh cut veggies and sweet potato fries for a meal that everyone enjoys.
The recipe for these biscuits came from an old standard, The Robin Hood Home Baking book. Many, many of my basic recipes come from here and they never disappoint. A must for the kitchen library.