Charcuterie ( shaar koo tr ee) Sliders
To charcuterie or not to charcuterie, that is the question. IF you can pronounce the word itself. Origins of the epic ‘meat board’ began in the 15th Century in the butcher shops of France. During the time when Shakespeare was writing plays in Elizabethan London and Galileo was mapping the four moons of Jupiter. The concept started to eliminate waste and use the butcher’s end cuts, the whole hog. The wooden charcuterie serving boards used today were inspired by the actual carving block, because back then there were no dishes.
Albeit, there was some drying or curing to the meat, the French butchers used a process that was cultivated by the Romans. Essentially the idea was to stricken poverty, it’s ironic that nowadays the charcuterie board is upscale. Over the years we have added cheese and crackers, grapes, olives and nuts – modern charcuterie has evolved into a posh culinary feast.
It only took five hundred years for this Alabama girl to think, wow – this would taste awesome on a cheese biscuit!
A fusion of classic tailgating food catered for those with a discerning palette, meet the charcuterie slider
SHOPPING LIST
1 box Red Lobster Cheddar Bay Biscuit Mix-(Copycat dough recipe at end of post)
2 packs of Charcuterie meats: Salame, Capocollo, and Sopressata
1 pack of Pepperoni
I like Boar’s Head and Trader Joe’s – both offer a charcuterie pack of pre-sliced meats
12 Colby Jack cheese slices (or Provolone both melt well)
1 cup of mushrooms, sliced
One white onion, sliced thin
Banana Peppers
Condiments of your choice: Mayonnaise, Mustard, even Italian dressing!
MIX THE DOUGH
These cheddar cheese biscuits are super easy. Just add cold water and shredded cheese and stir until the dough is tacky.
BAKE THE BISCUITS
Bake per the instructions on the box, but I use a MUFFIN TIN, greased with Baker’s Joy cooking spray. Two tablespoons in each compartment yields 12 perfectly baked biscuits.
STACK YOUR SLIDER
Cut your biscuit top off and stack on the charcuterie meats, mushrooms, banana peppers – all the fixings and condiments you want. Pop the loaded biscuit in the oven for two minutes to melt the cheese and you’re ready to gobble these up!
COPYCAT CHEDDAR CHEESE BISCUIT RECIPE
Skip the store and make your own Cheddar Cheese biscuit dough. These are super easy. Here’s the ingredients:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 2 teaspoons garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper, optional
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1 1/2 cups shredded sharp cheddar cheese
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
- In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.
- In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.
- Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet (or muffin tin).
- Place into oven and bake for 10-12 minutes, or until golden brown.