Ham-Tomato-Cheddar Biscuit Sandwiches

Total Time:
50 min
35 min
15 min

8 sandwiches

  • All-purpose flour, for dusting
  • 1 recipe Buttermilk Biscuit Dough, recipe follows
  • 1/2 cup whole-grain mustard
  • 8 thin slices city ham
  • 4 cups shredded sharp white or yellow Cheddar
  • 1/2 cup heavy cream
  • Freshly ground black pepper
  • Buttermilk Biscuit Dough:
  • 4 cups all-purpose flour, plus for dusting
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
  • 1 1/2 cups cold buttermilk
  • 1/2 cup heavy cream
  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

  • Dust your work surface with flour and roll the biscuit dough out 1/4-inch thick or slightly thicker. Cut out 5-inch rounds with a cutter. Reroll the scraps and cut again.

  • Spread a tablespoon of mustard over half of the top of each round. Fold the ham slices, put them on top of the mustard, leaving a 1/4-inch border, and then mound a scant 1/2 cup of the Cheddar on top. Fold the dough over to make a half-moon and press with a fork to seal. As you go, transfer each finished biscuit to the prepared baking sheet.

  • Brush the tops of the biscuits with cream and top with a sprinkling of black pepper. Bake until golden brown and baked through, about 15 minutes. Cool briefly and serve hot.

Buttermilk Biscuit Dough:
  • Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and mix gently until the mixture just begins to come together.

  • Special equipment: a 5-inch round cutter

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