Reuben Biscuits

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Hands-on time:
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Yield: 15 biscuits

Recipe photo

The traditional Reuben sandwich is corned beef, Swiss, and sauerkraut on rye. This biscuit substitutes ham for corned beef, but otherwise stays true to that mix of flavors. Serve hot biscuits with Thousand Island dressing for the complete Reuben experience.

Read our blog about these biscuits, with additional photos, at Flourish.

Reuben Biscuits

star rating (7) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 15 biscuits
Published: 12/23/2009

Ingredients

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 4 tablespoons cold butter
  • 1 cup diced Swiss cheese (1/4" dice)
  • 3/4 cup diced ham (1/4" dice)
  • 1/3 cup well-drained sauerkraut
  • 1/4 cup sour cream
  • 1/2 cup milk

Directions

see this recipe's blog »

1) Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.

2) Whisk together the flour, salt, baking powder, and sugar.

3) Work the butter into the flour until the mixture is unevenly crumbly.

4) Mix in the cheese, ham, and sauerkraut till evenly distributed.

5) Whisk together the sour cream and milk, and add to the dough, stirring to combine. The dough should be sticky.

6) Drop the dough by the 1/4-cupful onto the prepared baking sheet; a muffin scoop works well here. The biscuits can be spaced quite close together; about 1" apart is fine.

7) Brush the biscuits with a bit of cream; this will help their crust brown.

8) Bake the biscuits for 22 to 24 minutes, until they're golden brown. Remove them from the oven, and cool slightly right on the pan. Serve warm, or at room temperature. Thousand Island dressing is a nice accompaniment.

Yield: 15 biscuits.

Reviews

1
  • star rating 01/05/2010
  • Jan from MA
  • This is a very different biscut. I did use more sourkraut and I had leftover pastramie so I used that. they were yummy!
  • star rating 01/03/2010
  • Kelly from Chicago
  • Delish! And easy. I had a ton of leftover ham to use up, and I have a deep affection for reubens, so this was perfect. I chopped up my ham in the food processor--I think it got too fine. I'd opt for bigger chunks next time. I added an extra splash of milk because my dough was a touch dry. The finished product was delightful.
  • star rating 01/02/2010
  • maxi from ohio
  • ooooops I forgot to say I left out the sourkraut
  • star rating 01/02/2010
  • Maxi from Ohio
  • Being as nothing should go to waste I thought of some things left-over from holiday party!**smiles** I read the recipe from my in box. Sounded tasty. I woke up this am wondering what I could make for our week-end brunch. This is such a versitile recipe! I adapted it to our family. I used 1 cup of wheat flour instead of 2 white. Left overs, french onion dip in place of sour cream, my chunk of left-over ham 1 1/2 cup ( used food processor) and 1 1/2 cups shredded cheddar. I did how-ever have to add another 1/2 cup of Milk above what it called for. I cannot begin to tell you how much flavor & how moist these came out. Everyone loved them. We discussed these would be a healthy snack for those running out the door days. Or the kids who have "No time" to eat. And at room temp. they are just as delicious . With the added ham & cheese it is like eating a sandwhich. with very little actual biscuit, more meat & cheese.Using the food processor helped get that smokey ham flavor. This is a #1 recipe ! Be creative with this, what would your family like? Thank you to KAF staff!
  • 01/01/2010
  • Carmen from Vienna, Virginia
  • very practical and efficient, love your products
  • 01/01/2010
  • Larraine from Maryland
  • I guess I wonder why you would substitute ham? Why not just use corned beef?
    Of course you could use corned beef...our recipe states the ham is standing in for corned beef so either ingredient would make great Reuben biscuits! Irene @ KAF
  • 01/01/2010
  • Garden Goddess from California
  • This recipe looks good--but isn't a classic Reuben made with corned beef, not ham?
    It's true the classic Reuben is a corned beef recipe, but ours states the ham is standing in for corned beef! Happy Baking! Irene @ KAF
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