Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Tasso and Cheese Biscuits with Pepper Jelly

Experiment with your favorite pepper jelly flavor. The hotter the better. The dough freezes well and can be made in advance.

Ingredients

2 cups flour
1 Tbsp  cup sugar
½ tsp baking soda
2 tsp baking powder
1 tsp Kosher Salt
1 tsp black pepper, freshly ground
½ cup unsalted butter, cut into small pieces and chilled
¼ cup cheddar cheese, shredded
¼ cup tasso ham, finely minced
¾ cup buttermilk
1 egg
2 Tbsp melted butter

Instructions

Preheat oven to 375

Combine all dry ingredients in a large mixing bowl. Using a pastry cutter or fork, blend cold butter into the dry mix until flour resembles coarse bread crumbs.

Mix in cheese and ham.

Separately, blend together the buttermilk and egg and add to dry mixture. Blend the dough. Do not over mix.

Fold dough onto floured surface and roll to one-inch thickness. Cut biscuits using a 1 1 /2-inch cookie cutter. Place biscuits on ungreased baking sheet and brush the tops with melted butter. Bake15-18 minutes.

Yield: 30-36 small biscuits

Recent Recipes

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Read more

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

Read more

RSJ’s Smoked Yellowfin Tuna Dip

The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.

Read more