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Ready, Set, Cook! Hidden Valley Contest Entry. The ranch biscuits are the highlight of these little pork and beef sliders. They add so much flavor you'll want to serve them as a meal or an appetizer. I frequently make the biscuits alone because their flavor is so great with beef stew, grilled chicken and pork tenderloin.
- 2 cups unbleached flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 2 tablespoons dill sprigs, minced
- 2 tablespoons fresh parsley leaves, minced
- 2 tablespoons chives, minced
- 1⁄2 cup parmesan cheese, freshly grated and divided
- 1 tablespoon lemon zest
- 1⁄4 cup butter
- 1⁄2 cup Hidden Valley® Original Ranch® Dressing
- 1 egg
- 3⁄4 lb ground pork
- 1⁄2 lb ground beef
- 1 teaspoon fresh ground pepper
- 1⁄4 cup prepared brown mustard
- 6 romaine leaves
- Combine dry ingredients and herbs. Cut in butter. Beat egg and mix with dressing, then pour over dry ingredients, mixing with a fork. Turn dough onto floured board and knead briefly. Pat out to about 1/2 to 3/4 inch thick. Cut out with 2 inch circle cutter. Make 12 biscuits. Place on an ungreased baking sheet and bake at 350 degrees F. for 12 minutes or until golden brown.
- While biscuits are cooking, combine pork, beef and pepper in a bowl. Mix well but do not overwork. Shape into patties about 2 1/2 inches round. Heat a grill pan and grill the burgers for 4 to 5 minutes on each side.
- Split the biscuits and add patties with a bit of mustard to each one, add some of the remaining shredded Parmesan cheese and top with half of a lettuce leaf. Makes 12 sliders.