BUCKEYES GAS STATION RECIPES

Steps:

• In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
• Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
• Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
• Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

Steps:

• Preheat oven to 350°F. Cut eight 6-inch squares of foil and arrange them on a baking sheet. (Each square of foil will hold its own biscuit.)
• In a medium bowl stir together the Parmigiano, Fontina, mayonnaise, and 1/2 teaspoon ground black pepper. Set aside.
• In a large bowl whisk together the 2 1/2 cups flour, the sugar, baking powder, baking soda, and 1 tablespoon kosher salt to combine. Using a fork or a pastry blender, cut the butter into the dry mixture until butter pieces are the size of small peas. Add the buttermilk and stir until dough comes together.
• Once the dough is manageable, flour your work surface and turn the dough onto it. Fold dough in on itself about four times, kneading gently and taking care not to overwork it. Incorporate more flour as necessary to keep the dough from sticking to work surface. Roll dough into a 10-inch square that is 1/2-inch thick.
• Cut the dough into sixteen 2 1/2-inch squares. Coat each of the foil squares on the baking sheet with nonstick cooking spray. Put one biscuit square in the middle of each foil square. Top each biscuit with a scant 3 tablespoons of the cheese mixture and about 1 tablespoon Little Green Dress. Top each with one of the remaining biscuits. Do not press down or try to crimp the edges. Lift the sides of the foil square up the sides of the biscuit. Repeat with remaining biscuits. Each biscuit stack should look like a foil package with an open top. (Do not close or seal the packages. If you do, the biscuits will steam instead of brown.)
• Slide the pan onto the middle rack of your oven and bake 22 to 25 minutes, until they are browned a bit on top. Serve them warm or at room temperature. Makes 8 sandwiches.