National Buttermilk Biscuit Day
Always having to turn everything into something that can be eaten for dinner, I took something normally reserved for breakfast (buttermilk biscuits in this case) and used it for dinner. I made some additional changes, like cutting the biscuit recipe in half, but keeping the filling the same; using fat-free cheese instead of regular cheese; and using margarine instead of butter. But the recipe here is the original.
These aren’t the sloppy joes that you remember from being a kid. They have a bit of a kick to them and the buttermilk biscuits makes them just a bit more fancy – if sloppy joes can be considered fancy! And these are definitely fork-and-knife kind of sandwiches! I would definitely not recommend attempting to pick these up, unless you want to be wearing them, of course. As you can see from the picture, I had a hard enough time getting it neatly on the plate!
Turkey Sloppy Joes on Cheddar-Buttermilk Biscuits
1 3/4 cups all-purpose flour
3/4 cup cornmeal (preferably stone-ground; not coarse)
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 stick (1/4 cup) cold unsalted butter, cut into 1/2-inch cubes
6 oz extra-sharp Cheddar, coarsely grated (2 cups)
3 scallions, finely chopped
1 1/3 cups well-shaken buttermilk
- Preheat oven to 450 degrees F. Grease a large baking sheet and set aside.
- In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. Cut in the butter until the mixture resembles coarse meal. Stir in cheeses, scallions, and buttermilk until just combined.
- Drop dough in 8 equal mounds about 2 inches apart on baking sheet. Bake until golden, about 15 minutes. Transfer to a rack and cool to warm, about 10 minutes, then cut in half horizontally.
Turkey Sloppy Joes
3 tablespoons olive oil
1 large onion, chopped
2 celery ribs, chopped
1 red bell pepper, chopped
4 garlic cloves, finely chopped
2 1/2 lb ground turkey
1 teaspoon salt
1/2 teaspoon black pepper
1 (28- to 32-oz) can whole tomatoes in juice
1/2 cup ketchup
2 tablespoons molasses (not blackstrap)
2 tablespoons cider vinegar
1 1/2 tablespoons Worcestershire sauce
1 1/4 teaspoons hot sauce, or to taste
- Heat oil in a large pot over medium-high heat. Sauté the onion, celery, bell pepper, and garlic, stirring occasionally, for about 10 to 12 minutes. Add turkey and cook, stirring occasionally, until meat is no longer pink, about 5 minutes. Stir in salt and pepper.
- Meanwhile, purée tomatoes with juice, ketchup, molasses, vinegar, Worcestershire sauce, and hot sauce in a blender until smooth. Once turkey is fully cooked, add the purée. Simmer, uncovered, for 25 to 30 minutes, stirring occasionally.
- Serve turkey sloppy joes on split Cheddar buttermilk biscuits.