2 1/4 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp cayenne pepper
1/2 cup cold butter, cubed
1 1/2 cups shredded old cheddar cheese
1 cup milk
1 egg, scrambled
1 lb ground Homegrown Ontario turkey
1 cup each, chopped onion, celery, and carrot
2 cloves garlic, mashed
1 tbsp chili powder
2 tbsp tomato paste
1 cup chili sauce or ketchup
1 can (19 oz / 540 mL) diced tomatoes
To make biscuits:
In bowl, whisk together flour, baking powder, salt and cayenne. Using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs; stir in cheddar. Pour milk over top and stir with fork to form soft, ragged dough.
Turn onto a lightly floured surface and knead gently, just to form dough (it will look slightly dry but will bake up beautifully). Gently pat into a 9 x12-inch (22.5 cm x 30 cm) rectangle, about 1/2-inch (1 cm) thick. Cut into 12 3-inch (7.5 cm) squares and place about an inch apart on a parchment-lined baking sheet.
Brush top of biscuits with egg and bake in the centre of a 425 F (220 C) oven until golden, about 12 to 15 minutes. Let cool in pan on rack.
To make turkey filling:
In large deep skillet, brown turkey over medium high heat until no longer pink, about 8 minutes. Stir in onion, celery and carrot. Let cook 5 minutes. Stir in garlic, chili powder and tomato paste and cook one minute more. Stir in chili sauce and diced tomatoes. Adjust heat to maintain a gentle simmer and cook just until sauce has thickened slightly, about 15 minutes.
To serve, split biscuits in half and top with turkey mixture.
Makes 4 to 6 servings
Source: Homegrown Ontario (www.homegrownontario.ca)