Spanish Tapas Biscuits

I love tapas because sometimes I really don’t feel like cooking a big fancy meal and I’d much rather graze on little snacks here and there. One of my favorite tapas to make is a tortilla, but that’s not surprising because I’ll never say no to a potato. These little Spanish Tapas Biscuits are inspired by all of my favorite little Spanish noshes. Homemade buttermilk biscuits that are spiced with paprika (either smoked, sweet or hot) and then slathered with a mustardy orange marmalade, and filled with machego, chorizo, serrano ham and butter lettuce. They’re perfect as a little starter or snack but also substantial enough to be a full meal.

To make the biscuits, in a large bowl, stir together the flour, baking powder, paprika, sugar, salt, and baking soda. Add the butter and break it up with your finger tips until it resembles coarse crumbs of different sizes roughly the size of a pea.

**Note: Try not to over-work the mixture at this point or else you’ll end up with dry, tough biscuits and not proper flaky tender biscuits as we want.**

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Drizzle in the buttermilk and knead a few times with a spatula or your hands until a shaggy dough forms. Turn out onto a lightly floured work surface and pat it into a 1-inch thick square.

**Note: You can also cut them out with a round biscuit cutter if you prefer. I like to cut them into squares because there’s no dough waste.**

Use a sharp knife to cut into eight even biscuits. Place onto a baking sheet, lined with parchment paper, spacing them out evenly. Chill for 15 minutes. Brush with melted butter. Bake until golden, 20 to 25 minutes.

In the meantime, in a small bowl, stir together the orange marmalade with grainy mustard, dijon and a pinch of salt and pepper.

**Tip: You can also use apricot jam for this or even fig jam would be delicious as well! The point is to have something sweet, salty, and slightly spicy.**

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To assemble, split the biscuits open and spread with the mustard. Top with a few slices of chorizo or Serrano ham, Manchego and lettuce and then sandwich together. 

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If you can find serrano ham I recommend using that with manchego, but cured chorizo would be great as well. If you can’t find either, prosciutto is a good substitute!

If you make these little biscuit sandwiches, I hope you’ll let me know what you think of them below. You can also always snap a pic and share it on Instagram. Be sure to tag me (@jonjon33) so that I can see it! I love seeing you all cook my recipes! It humbles me. Thank you so much for following along and for reading. There won’t be any new posts next week, and so I hope you all have a great and safe Thanksgiving!