I know y’all have heard of thumbprint cookies, but have you ever thought to try thumbprint biscuits? We used to make our blackberry biscuits in that style at our eateries long ago, but decided that a little jam-sandwich was the better option. I was reminiscing on old eatery favorites, and the thumbprint biscuits stuck out…so I thought, let’s try something different!

These Fig, Goat Cheese, & Crispy Prosciutto Biscuits are a delicious balance of sweet and savory, and would make a perfect addition to any holiday appetizer spread or cocktail party! The fig preserves sit comfortably in the thumb print, making it easier and less messy to bite into. Plus, the tang of goat cheese incorporated into the dough and the crispy crunch of the baked prosciutto on top rounds out this bite nicely!

Instructions:

1. Preheat your oven to 400ºF.
2. In a large mixing bowl, add the Buttermilk Biscuit Mix. Set aside ½ cup of flour in a small separate bowl for dusting.
3. Add 4 oz of butter in a snapping motion with your fingers. Once your mix is the consistency of grated Parmesan cheese, add in your goat cheese and incorporate in the same fashion as the butter. Then, make a well in your flour mixture and add in ¾ cup buttermilk. Gently mix with your hands, combining until the dough is wet and sticky. Be careful not to overwork the dough. If more liquid is needed to absorb the flour, add additional buttermilk a small amount at a time.
4. Liberally dust the dough, rolling surface, rolling pin, and cutter with the remaining mix. Flip the dough onto a dusted surface. Roll the dough using a rolling pin until it is 2 inches thick.
5. As you cut the biscuits, place them on a parchment-lined, rimmed baking sheet. The biscuits should touch. Bring the remaining dough back together into a mound. Roll, cut, and place the biscuits in the same manner.
6. Melt the rest of the butter and brush the top of each biscuit.
7. Bake for 16-18 minutes, rotating the pan halfway through.
8. To make crispy prosciutto, add slices of prosciutto on a parchment-lined baking sheet. Make sure they are separate to allow them to crisp properly. Bake in the oven for about 7 to 10 minutes, or until they have reached your desired crisp-level. Allow to cool after baking and break each slice into smaller, bite sized pieces.
9. Once baked, remove from the oven and carefully press a thumbprint into the tops of each biscuit. Feel free to use the back of a spoon to achieve the same effect.
10. Once thumbprints have been made, scoop a small amount of fig preserves into the well on top of each biscuit. Add a small piece of crispy prosciutto on top and enjoy!
    

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Buttermilk Biscuit Mix

Gluten-Free Buttermilk Biscuit Mix