1 cup all purpose flour
1 tsp sugar
½ tsp salt
1 stick cold unsalted butter, cubed
½ cup Natural & Kosher Shredded Artisan Cheddar Cheese
½ cup buttermilk
Mashed Potato, Broccoli and Cheddar Filling:
1 large Russet potato, baked, peeled and smashed
½ cup steamed broccoli, chopped finely
¼ cup Natural & Kosher Shredded Artisan Cheddar Cheese
1 Tbsp unsalted butter
salt and pepper, to taste
1 Tbsp unsalted butter, melted
coarse ground black pepper
Cheddar Buttermilk Biscuit Dough
In a mixing bowl, whisk together the flour, sugar and salt.
Add the cold butter and shredded cheddar cheese and combine with the flour mixture using a pastry cutter or fork until the mixture is the texture of coarse sand.
Add the buttermilk and fold into the flour mixture with a silicon spatula until just combined. Using your hands, lightly knead the dough until a ball is formed then wrap the dough in plastic wrap and refrigerate for 1 hour. Since kneading the dough begins to melt the butter, placing the dough in the fridge gives the butter a chance to get very cold again, which makes for a flakier dough. Don’t skip this step!
Mashed Potato, Broccoli and Cheddar Filling
While the dough is chilling in the fridge, bake the large Russet potato and steam the broccoli. Combine the peeled and smashed potato, chopped broccoli, cheddar cheese, butter, salt and pepper.
Assembling the Hamantaschen
Preheat the oven to 375 degrees F. and line a baking sheet with parchment paper.
Sprinkle extra all-purpose flour on a cutting board and remove the biscuit dough from the plastic wrap. Place the dough on the flour and roll it lightly in the flour. Press the dough down lightly or roll with a rolling pin until the dough is ¼ inch thick. Cut 3-4 inch circles with a cookie cutter or the top of a drinking glass dipped in more flour. Reform the remaining dough into a ball, roll out again and cut more circles.
Fill each circle of biscuit dough with 1 tsp of the mashed potato filling and form into triangles. Pinch the edges together so the triangles don’t open them place on the parchment lined baking sheet.
Brush the tops with melted butter and sprinkle with coarse ground black pepper.
Bake for 15-18 minutes, until the cheese in the dough is toasted and the bottoms of the hamantaschen are beginning to brown. Move to a cooling rack and eat whenever you want. Hot, room temperature or cold! Seriously!
© Kitchen Tested