Prep time:
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Cook time:
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Total time:
40 minutes
A Reuben sandwich is a masterpiece of culinary mash-ups. Salty Irish corned beef and crunchy German sauerkraut stacked on toasted Jewish rye oozing with melted Swiss cheese and tangy Russian dressing. So delicious but - oh my - so messy! I always end up with sauerkraut brine running down my arm. So for those occasions (think brunches and bridal showers) when you want to serve the unbeatable Reuben combination in a more manageable package, I created Reuben Sandwich Biscuits. A mimosa in one hand and a Reuben Biscuit in the other - your guests won't ever want to leave.
Ingredients
- 2 cups all-purpose flour
- ¾ tsp salt
- 1 tbsp baking powder
- 2 tsp sugar
- 4 tbsp unsalted butter, chilled
- 1 cup shredded Swiss cheese
- 3/4 cup chopped corned beef or diced ham
- 1/3 cup well-drained Bubbies Sauerkraut
- 1/4 cup sour cream
- 1/2 cup milk
- 2 tbsp cream to brush on tops of biscuits
Directions
- Preheat oven to 425 degrees.
- Lightly grease a baking sheet or line it with parchment paper.
- In a large bowl, whisk together flour, salt, baking powder, and sugar.
- Cut butter into flour using a pastry cutter or fork until mixture resembles coarse crumbs.
- Mix in cheese, meat, and sauerkraut until evenly distributed.
- In a separate bowl, whisk together sour cream and milk and stir into dough.
- Note that dough will be sticky.
- Drop dough by 1/4-cupfuls onto prepared baking sheet, keeping biscuits about 1 inch apart.
- You can also press dough into a large round about 1 inch thick and use a 3-inch biscuit cutter to make evenly round biscuits.
- Brush biscuits with cream.
- Bake for 22 to 24 minutes, until golden brown.
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