Grilled salmon and black bean biscuits.

Unlike Carmelo's in Tuscaloosa, I swear it can be done!  And they are pretty delicious, I must say.

Ingredients:
3/4 cup + 2 Tbsp COLD butter
 1 cup Whole wheat flour
1 cup AP flour
1 cup Cake flour
1 Tbsp Baking powder
3/4 tsp Salt
1/2 tsp Baking soda
2 tsp Fresh minced cilantro
2 tsp Fresh ground black pepper
1/2 cup Shredded grilled salmon or smoked salmon
1/2 cup Drained, rinsed black beans from a can
1 cup Buttermilk or soured milk (milk + 2 tsp apple cider vinegar)
1 cup Shredded smoked gruyere or gouda

Method:

1.  Cube butter, place in 3/4 cup in freezer.  Preheat oven to 425 degrees F.  Mix all the dry ingredients together in the bowl of a stand mixer or food processor.

2.  Add 3/4 cup of butter and mix on low with paddle attachment of stand mixer until crumbly or blend in food processor until crumbly.  Carefully mix in shredded salmon and beans.

3.  SLOWLY add milk to mixture while the mixer runs on low.  Add a little at a time until the dough forms solid ball.  Do not add all the milk at once or your biscuits will never work!

4.  Form the dough into a disk using your hands, adding buttermilk if necessary.  If time allows, let dough rest for 20 minutes in the refrigerator, covered.   On a well floured, clean surface, knead dough about 20 times.  Pat or roll dough out to 1-in thickness.  Using black bean can or biscuit cutter, cut out biscuits and place on baking sheet.  Reroll scraps and repeat until all dough is used.

5.  Brush tops of biscuits with remaining buttermilk if desired and dot with remaining 2 Tbsp of butter.  Place on baking sheet lined with parchment paper and bake for 10 minutes.  At 10 minutes, add the shredded cheese to the tops of the biscuits and bake for 5 more minutes.  Remove from oven, cool on wire rack.

Now the key to this recipe is what you serve these biscuits with.  They taste good alone, but they taste great when served with a "gravy" masquerading as a corn chowder.  Try this recipe from Ina Garten at Food Network, but swap out the cheddar for more of that smoke gruyere or gouda to blend the flavors better!