Starfish Biscuit Sandwiches
You will need a 3 1/2-inch star-shaped cookie cutter.
- Yield: Makes 16
Source: Martha Stewart Kids, Fall
- 2 1/2 cups all-purpose flour, plus more for dusting
- 3/4 teaspoon table salt
- 1 1/2 tablespoons baking powder
- 9 tablespoons cold unsalted butter, cut into small pieces
- 1 cup milk, plus more for brushing
- Cornmeal, for sprinkling
- 1 1/4 pounds cheddar cheese, cut into 1/4-inch thick slices
- 3 tablespoons mayonnaise
Preheat oven to 425 degrees. Line baking sheet with parchment. In large bowl, sift together flour, salt, and baking powder. Using pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal.
Make a well in center of flour mixture; pour in milk. Mix, using a fork, until dough just comes together. Transfer dough to a lightly floured surface; press to form a 6- to 7-inch-diameter circle.
Roll out the dough 1/3-inch thick. Cut out with 3 1/2-inch star-shape cookie cutter. Transfer to the prepared baking sheet. Lightly brush the tops with milk, and sprinkle with cornmeal. Bake until golden, 10 to 12 minutes. Remove from oven, and transfer biscuits to a wire rack to cool.
Cut cheese into star shapes. Cut each biscuit in half crosswise. Spread one half with mayonnaise; top with a cheese star. Cover with the other half, and serve.