Farm Market Biscuit Rolls

For the cafe...

The inspiration for these rolls originally came from Deena (who you meet in Girl with a gun). She wanted something at the cafe that was lunch-like, and I wanted something that didn’t have to be made to-order. She, in-turn, suggested that it be something that a person (a hiker, a ranger, or whoever) could hold in their hand and munch on the trail. I countered with something that could just as easily double as breakfast, a light dinner accompanied with a salad, or sliced to become a casual appetizer served with cocktails. From this banter back and forth, two recipes were created: The Schmoolie (click here for that recipe) and the Farm Market Biscuit Roll.

Ingredients:

• 2-1/2 c. flour
• 1-1/4 t. baking powder
• 1/2 t. baking soda
• 1/2 t. salt
• 1/2 t. sugar
• 6 T butter, melted
• 1 c buttermilk
• 3 medium-sized tomatoes, sliced thin
• 1 c cheddar cheese (or whatever you have in the frig), grated
• 1/2 small red onion, sliced very thin
• a handful of chopped fresh green herbs such as parsley, dill, basil, whatever
• Freshly ground pepper

Method:

Combine flour, baking powder and soda, salt and sugar in a large bowl.

Mix buttermilk and melted butter in a glass measuring cup. Add to dry ingredients and stir until a shaggy dough is formed.

Turn dough onto lightly floured board and pat or roll into a rectangle (with the long end facing you) about 1/2 inch thick.

Scatter the dough with grated cheese, then layer on sliced tomatoes, onions and herbs.

Roll the dough up jelly-roll style, tucking in the vegetables as you go. With a sharp, lightly-floured knife, cut the roll crosswise into 8 discs.

Place each disc in the cups of a lightly oiled muffin tin. (I line each muffin form with a 4″x4″ square of parchment, but you can put the rolls in just as-is.)

Grind a speckling of pepper over the tops of the rolls and bake in a 425 degree oven for 20-25 minutes.