"This Country Lunchbox is similar to what my mom would make us for school. We always had some kind of fruit or vegetable that was in season, whether it was from our garden or the grocery store. This buttermilk biscuit recipe has been in my family for generations. I remember as a kid, having my grandmother’s or great grandmother’s buttermilk biscuits with ham and cheese. It was the perfect snack because it was quick and satisfying before I would run off and play." – Chef John Horne
Ham & Cheese on Buttermilk Biscuit with Apple Coleslaw & Crunchy Corn on the Cob
Ingredients for Apple Coleslaw:
1 Cup Shaved Green Cabbage (can buy precut)
1/2 Apple Sliced
1 Tbsp. Apple Cider Vinegar or any Vinegar
1 Tsp. Sugar
Pinch of Salt
Touch of Ground Cinnamon (optional)
Place all ingredients in a small container with a lid. Give it a quick stir and place the lid on and shake it up. As it sits it will marinate. This is ready to be packed.
Ingredients for Buttermilk Biscuits (Makes 10 to 16 Biscuits)
600 g All Purpose Flour
2 Tbsp. Sugar
4 Tsp. Salt
4 Tsp. Baking Powder
1 Tsp. Baking Soda
1 Tbsp. Raisons (optional)
230 g Cold Butter
360 ml Buttermilk
Combine all DRY ingredients except butter and buttermilk.
Grate cold butter into the dry ingredients and mix with a fork or pastry cutter.
Add in buttermilk. Allow to sit for 5 to 10 minutes in the fridge.
Roll out 3/4 inch thick and use a large cookie cutter to cut rounds out of the dough.
Place on a baking sheet and bake at 325F for 15 to 18 minutes.
Once cooled, you can freeze the extra ones for another day.
Ingredients for Crunchy Corn
Corn on the Cob
Honey, Nutella, or any type of spread you like (e.g. hummus)
Salted Corn Nuts
Boil corn on the cob and chill afterwards.
Once chilled, brush with honey or Nutella, or a spread such as hummus.
Crush the corn nuts by blitzing them in a blender.
Roll the corn in crushed corn nuts to give it a crunchy outside.
Building the Sandwich
Take one or two biscuits and slice in half.
Fill with your child’s favorite cheese. I like to use cheddar.
Slice some ham or chicken or even cut up leftover BBQ meats like pork and put on top of the cheese.
You can add lettuce or mayo or anything your child likes.
Box it up with the apple slaw and crunchy corn and you have a fun lunch for your kids that no one else
Chef John Horne (Canoe Restaurant)
Toronto’s top chefs are sharing their personal, childhood-inspired school lunch recipes. Their only ask: as you make these lunches for your children, please consider donating to the Angel Foundation for Learning. Just one $5 donation can feed a child breakfast for an entire week.
PHOTO CREDIT - Alex DaPonte