Seriously! Cheddar cheese. Lots of butter. Flaky buttermilk biscuits. Mashed potatoes with broccoli and even MORE cheddar cheese! I have to thank Natural & Kosher Cheese for asking me to come up with a special new hamantaschen recipe using their cheddar cheese because it brought me right here to this moment. This cheesy buttermilk biscuit hamantaschen recipe filled with creamy mashed potatoes, broccoli and cheddar. And since I normally make my hamantaschen dairy free, this is also the moment that I got to use BUTTER! Lots and lots of butter! In the dough, in the filling and even brushed on top of the hamantaschen before baking. It really doesn’t get any better than butter and cheese, does it?!? Have I mentioned that there’s some butter in this recipe? No? What about all of that Natural & Kosher cheddar? Did I mention that yet?
I was nervous and excited to test this recipe since I’ve always learned that when you make biscuits, you should handle the dough as little as possible. You don’t want to melt all of that delicious butter or the biscuit won’t be light and flaky. Don’t worry! Between the super cold butter, buttermilk and cheddar cheese, these hamantaschen are as light and flaky as a traditional Southern biscuit.
Check out those flecks of beautiful cheddar cheese in the dough! They get all toasty and nutty while baking in the biscuits and you can taste them in every bite.
Can you taste that flaky biscuit through your screen????
Southern comfort + Jewish tradition = a Happy Purim for all!
Yields 1 dozen hamantachen
- 1 cup all purpose flour
- 1 tsp sugar
- 1/2 tsp salt
- 1 stick cold unsalted butter, cubed
- 1/2 cup Natural & Kosher Shredded Artisan Cheddar Cheese
- 1/2 cup buttermilk
- 1 large Russet potato, baked, peeled and smashed
- 1/2 cup steamed broccoli, chopped finely
- 1/4 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
- 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!
- 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.
- 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 1/4 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!
This post was sponsored by Natural & Kosher Cheese