Italian Breakfast Biscuits

Italian Breakfast Biscuits

These Italian breakfast biscuits are rich with flavor by using a combination of salami and prosciutto with aged provolone cheese layered within the yeasted dough.

Makes 12 - three inch Biscuits

Total time 1 hour 35 minutes

Ingredients:

• 170 GRAMS (6 OUNCES) THINLY SLICED ITALIAN SALAMI, ROUGHLY CHOPPED
  

• 113 GRAMS (4 OUNCES) THINLY SLICED PROSCIUTTO, ROUGHLY CHOPPED
  

• 488 GRAMS (3¾ CUPS) ALL-PURPOSE FLOUR, PLUS MORE FOR DUSTING
  

• 1 TABLESPOON INSTANT YEAST
  

• 2 TEASPOONS GROUND BLACK PEPPER
  

• 170 GRAMS (12 TABLESPOONS) COLD SALTED BUTTER, CUT INTO ½-INCH CUBES
  

• 227 GRAMS (8 OUNCES) PROVOLONE CHEESE, PREFERABLY AGED PROVOLONE, CUT INTO ¼-INCH CUBES
  

• 1¼ CUPS WARM WATER (100°F TO 110°F)

Directions:

1. In a large microwave-safe bowl, combine the salami and prosciutto. Microwave on high, uncovered, until the meats just begin to crisp, about 1 minute, stirring once halfway through. Layer on paper towels cool to room temperature.
   

2. Line 2 rimmed baking sheets with kitchen parchment. In a medium bowl, whisk the flour, yeast and pepper; add the mixture to a food processor. Scatter in the butter, then pulse until the mixture resembles coarse sand, 10 to 12 pulses. Empty the mixture into a large bowl then add the meats, and the provolone. Using a silicone spatula, fold until the ingredients are evenly distributed. Pour the water over the mixture, then fold with the spatula until the mixture comes together in a cohesive, evenly moistened dough.
   

3. Using a ½-cup dry measuring cup, scoop the dough into 12 even portions, lightly packing the dough into the cup and placing 6 on each prepared baking sheet, evenly spaced; the dough should easily invert out of the cup in a puck-like shape. Cover each baking sheet lightly with plastic wrap and let rise at room temperature for 1 hour.
   

4. Meanwhile, heat the oven to 425°F with a rack in the middle position. Uncover 1 baking sheet and bake until the buns are golden brown, 25 to 27 minutes. Remove from the oven and transfer the buns to a wire rack. Bake the second batch in the same way. Cool to room temperature and enjoy!