Smoked turkey and Cheddar Biscuits

Smoked turkey and Cheddar Biscuits

Published by Boston Globe, September 2, 2009

Add smoked turkey and grated cheddar to a simple biscuit dough, along with some whole-wheat flour, and you have something savory that fussy young eaters might enjoy early in the day. Store these in the refrigerator (because of the turkey). To bring the biscuits back to life, sprinkle them with water and reheat uncovered in a toaster oven. Makes 10 large, rectangular biscuits.


  • 1 cup all-purpose flour, plus more for work surface
  • 1 cup whole-wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 6 tablespoons cold salted butter, cut into ¼ cubes
  • ¼ pound (2 thick slices) North Country Smokehouse Oven Roasted Turkey, finely chopped
  • 1 ½ cups grated cheddar
  • 1 cup plain low-fat yogurt


Set the oven at 400 degrees. Line a baking sheet with parchment paper.

In a bowl, combine the all-purpose and whole-wheat flours, baking powder, baking soda, sugar, and salt. With a pastry blender or 2 dull knives, cut the butter into the flour until the mixture resembles coarse meal.

With a rubber spatula, stir the turkey and cheddar into the mixture.

Sprinkle the yogurt on top and cut yogurt into the dough until it comes together in a rough mixture.

Turn the dough out onto a lightly floured board and knead several times until the dough is smooth. With your hands, shape the dough into a 9-by-5-inch rectangle that is about 1 inch thick.

With a long knife, make 1 lengthwise cut down the center of the dough. Make 4 crosswise cuts to form 10 rectangles. Transfer them to the baking sheet.

Bake the biscuits for 30 minutes or until they are golden brown. Transfer to a wire rack to cool. Serve warm.