To celebrate Super Bowl 50, the Taste of the NFL has partnered with chefs across the country to cook great food for an even better cause, helping food banks throughout America. Luckily for you, they’ve shared some of their best recipes with us, which we’ll post all season long. For more information or to donate to your favorite team and city visit KickHungerChallenge.com, where 100% of the proceeds generated from the Kick Hunger Challenge go directly back to local communities in the 32 NFL cities.
This week’s recipe is from Chef Jeff McInnis and Chef de Cuisine Janine Booth, partners of Root & Bone in New York City. They take a classic southern biscuit and elevate it with pimento cheese and country ham. It’s the perfect food for an early kickoff.
CHEDDAR CHEESE BISCUITS TOPPED WITH PIMENTO CHEESE AND COUNTRY HAM
Makes three and a half dozen
• 6 1/3 c. all purpose flour
• 1 ½ tsp sugar
• 1 ¼ salt
• 2 tbsp baking powder
• ¾ cup butter
• 3 ¼ cups heavy cream
• 3 ¼ cups buttermilk
• 2 cups cheddar cheese (grated)
• Pimento Cheese (recipe below)
• Country Ham or Prosciutto
To make your own pimento cheese:
• 8 oz. cream cheese
• 3 lbs. grated sharp cheddar
• 1.5 cup mayonnaise
• 10 oz. roasted bell peppers, chopped
Mix all the dry ingredients. Grate the butter and place in the freezer for 10-15 min. Also freeze the cheese and mix it into the flour. Add buttermilk and cream, stirring just until combine. Turn the dough out onto a lightly floured surface.
Using a rolling pin, roll the dough into a rectangle. Roll the dough to ½-inch thickness; cut with a 2-inch round cutter or square and place, side by side (they should touch)on a parchment paper-lined or lightly greased pan. Bake at 350 20-30 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.
NOW THAT YOU’VE WORKED WITH CHEDDAR, HERE ARE 5 RARE CHEESES YOU DON’T KNOW BUT SHOULD