Cheesy Bison Buttermilk Biscuit Bites
Prep Time: 45 min | Cook Time: 12 min | Total Time: 2 hrs 30 min | Serves: 6 mini dozen
Created By: Chef Leanna Robberecht
You won’t be able to say no to these bison biscuits! This recipe has a few steps but they’re absolutely delicious and worth the time they take. The layering of bison, biscuit dough and cheese is a match made in flavour heaven. You’ll need a mini muffin tin, but since they are mini, you can eat many! Another great addition to the holiday entertaining menu.
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Directions
Step 1
- Sauté onion and garlic until soft and caramelized (slightly golden in colour); transfer to mixing bowl
- Mix in bison, all spices and Tabasco
- Par cook in a non-stick pan over medium heat until halfway done
- When cool, transfer into a mixing bowl
- Add small diced apple, green onions, maple syrup, egg yolk, grated cheese (reserve ½ cup-120 mL)
- Mix together until bison is blended well
- Divide mixture into 4 equal parts
Step 2
- Sift together all-purpose flour, baking powder, salt into bowl
- Add cold butter cut into small pea size, add chopped parsley
- Stir in buttermilk slowly, just enough for dough to come together to form a ball (you may not need all of the buttermilk)
- Divide dough into 4; roll to out each to ¼ inch sheets
- Spread bison mixture evenly over top of each sheet evenly
Step 3
- Starting from one end, roll over to form tight log shape (Roll over once just to meet the dough)
- Cut when dough meets and begin again (you should have 2 logs from one sheet)
- Cut log pieces into slices ½ inch slices and place into muffin tin
- Press piece down slightly and top with cheese
Bake in preheated oven at 400°F / 200°C for 12 min
Drizzle with melted butter & maple syrup as soon as removed from oven
Ingredients
- 1 package Noble Premium Bison Lean Ground (454 g approx 2 cups)
- 4 cups (480 g) all purpose flour
- 1 tsp (4 mL) Chinese 5 Spice
- 3 tbsp (60 mL) smoked paprika
- 1 tbsp (15 mL) brown sugar
- 1 tbsp (15 mL) liquid smoke
- 2 tbsp (30 mL) Sambal Oelek chili
- 2 tbsp (30 mL) baking powder
- 1 tsp salt (4 mL)
- 2/3 cup salted butter, cold (150 g)
- ½ onion, small dice
- ¼ cup green onion, fine chop (60 mL)
- 4 tbsp roasted garlic (60 mL)
- ½ cup very small diced peeled fresh ambrosia apple
- 2 tbsp Maple Syrup (30 mL)
- 1 egg yolk
- ¼ cup (60 mL) fresh parsley, chopped (dried is fine)
- 2 cup grated cheddar cheese (240 g)
- 1 tbsp Chipotle Tabasco (15 mL)
- Dash salt & pepper (for bison seasoning)
- buttermilk – start with ½ cup (120 mL)
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