“These bite-size biscuit sandwiches have a kick from Tillamook Pepper Jack Cheese, and they come together quickly for any last-minute appetizer plate. Fill them with leftover roast beef, chicken, or extra slices of cheese.” - Megan Myers of Stetted
Preheat oven to 425°F and line a large baking sheet with parchment paper.
In a large bowl, cut butter into flour using your fingers or a pastry cutter, until the butter is evenly distributed and the mixture looks like coarse crumbs. Mix in shredded cheese.
Add milk a little bit at a time and mix carefully. You don’t want the dough to be too wet! Stir until the dough holds together, then dump out onto a flour-covered surface. Pat dough into a large circle about ½-inch thick.
Cut out biscuits using a ½-inch round cutter and place biscuits on prepared baking sheet. Re-form dough scraps and cut biscuits until all dough is used. Bake for approximately 10 minutes, until golden brown.
Let cool until easy to handle, then split biscuits and add a piece of desired filling, then create a sandwich and secure with a toothpick. Repeat until all biscuits are stuffed. Serve warm or at room temperature.
Megan Myers is a copyeditor and spatula-wielding mom seeking out the simpler life in Texas. Her blog, Stetted, focuses on her family’s experience of cooking from scratch while exploring the many options farmers provide.