Chive and Cheddar Ham Biscuits with Honey Mustard
Here’s something of a Tidewater tradition, often served the morning after a big feast: little ham sandwiches made with homemade biscuits. The best are made with yeast but not raised, the yeast being just one of three leaveners.
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If you’d prefer not to make your own honey mustard, omit step 1 and its five ingredients; simply use a high quality bottled brand
Makes16 stuffed biscuits
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionBuffet, Family Get-together
Recipe Coursemain course, side dish
Dietary Considerationegg-free, peanut free, soy free, tree nut free
Taste and Texturecheesy, herby, meaty, salty, savory, sweet, tangy
Type of Dishbiscuits
- ¼ cup smooth Dijon mustard
- 2 tablespoons coarse-grained mustard
- 2 tablespoons packed dark brown sugar
- 2 tablespoons honey
- 1½ teaspoons cider vinegar
- 2 tablespoons plus 1 teaspoon granulated white sugar
- One ¼-ounce package or 2¼ teaspoons active dry yeast
- ¼ cup warmed water, between 105°F and 115°F
- 1½ cups cake flour
- 1 cup all purpose flour, plus additional for dusting and more as necessary
- 1 teaspoon baking powder
- 1 teaspoon’ baking soda
- ½ teaspoon salt
- ½ cup solid vegetable shortening
- 2 ounces shredded Cheddar (about ½ cup)
- 2 tablespoons minced chives or the green parts of scallions
- 3/4 cup plus 2 tablespoons regular or low-fat buttermilk
- 4 to 6 ounces cooked leftover country style ham, sliced as thinly as possible and preferably warmed.
Mix both mustards, the brown sugar, honey, and vinegar in a small bowl until spreadable but uniform. Set aside.
Sprinkle 1 teaspoon sugar and the yeast over the warm water in a medium bowl. Set aside until frothy, about 5 minutes. If for any reason the yeast mixture doesn’t foam, throw it out and start again. Either the yeast had gone bad or the water wasn’t the right temperature.
Meanwhile, set the rack in the center of the oven and heat it to 400°F.
Stir both flours, the baking powder, baking soda, salt, and the remaining 2 tablespoons sugar in a large bowl until you can’t tell the sugar or baking powder from the other parts of the mixture.
Dollop the shortening into the bowl, then cut it into the mixture with a fork or a pastry cutter, pressing the shortening through the tines and into the flour mixture until it resembles coarse meal, with no big chunks of shortening anywhere and the dry ingredients uniform in texture.
Use a fork to stir in the stir in the cheese and chives, then the buttermilk and the foamy mixture. Keep stirring until a soft dough forms, adding additional al purpose flour as necessary to keep the dough pliable.
Dust a clean, dry work surface with a little flour; dump the dough onto it. Knead lightly just until smooth, about 1 minute. If you want to make the dough in advance, prepare it to this point, then seal in plastic wrap and place in the refrigerator for up to 1 week. Take out as little or room temperature (about 20 minutes on the counter), then roll and bake as directed.
Lightly flour your work surface again; lightly flour the dough and a rolling pin. Roll to about ½ inch thick; cut into 2-inch circles using a biscuit cutter, cookie cutter, or a thick-rimmed drinking glass.
Place the rounds at least 2 inches apart on a large baking sheet and bake until puffed and lightly browned, about 12 minutes. Cool on the baking tray for 2 minutes, then transfer to a wire rack and continue cooling for 5 minutes.
. Split each biscuit in half, then spread a little honey mustard on the cut sides. Place a little ham on the cut side of the bottom half, then top with the other half of the biscuit.
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2010 Bruce Weinstein and Mark Scarbrough