PREP TIME: 20 minutes
COOK TIME: 20 minutes
- 2 ½ cups all-purpose flour
- ½ tablespoon baking powder
- ½ teaspoon salt
- 1 stick cold, unsalted butter
- 1 cup buttermilk
- Oregon Growers Apricot Jam
- 6 slices prosciutto
- 1 wedge parmesan cheese
- Two sprigs fresh rosemary
- In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.
- Use a cheese grater to grate the cold butter into the flour mixture. Mix with your hands or a fork until the butter is incorporated and the mixture is crumbly.
- Use a wooden spoon or your hands to mix in the buttermilk. On a well-floured surface, knead and fold the dough with your hands to bring it together.
- Use a rolling pin to roll the dough out into a small rectangle. Fold it in half, roll it out, and fold it in half again. Repeat this process four times, finally rolling out the dough into a thin rectangle, 1/4-inch thick.
- Use a knife or pizza cutter to cut small squares out of the dough. Transfer the squares onto a baking sheet lined with parchment paper. Use the tines of a fork to poke holes in the top of each square three times.
- Preheat the oven to 425 degrees. While the oven is preheating, place the baking sheet with the dough squares in the fridge to chill.
- Once the oven is preheated, bake the biscuit squares for 18 to 20 minutes until lightly golden brown. Allow to fully cool.
- To assemble, top each biscuit square with Oregon Growers Apricot Jam. Top each with a small piece of prosciutto. Finely grate parmesan over top of the biscuit bites. Garnish with rosemary before serving.