Recipe courtesy of Bobby Flay

Ham-Cheddar Biscuit Sandwiches

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  • Level: Easy
  • Total: 50 min
  • Active: 35 min
  • Yield: 8 sandwiches
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Buttermilk Biscuit Dough:


Special equipment:
a 5-inch round cutter
  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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:

  1. 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.

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