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Recipe Detail Page
Cheese Biscuits and Country Ham
Early Summer 2005
At southern festive gatherings, regional specialties of biscuits and country ham are served together in wee sandwiches.
Makes 40 bite-size nibbles
2 cups (500 mL) all-purpose flour
2-1/2 tsp (12 mL) baking powder
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
¼ cup (50 mL) cold butter
1½ cups (375 mL) grated cheddar, preferably orange-coloured
1 to 2 green onions, very thinly sliced, or ¼ cup (50 mL) snipped fresh chives
1 cup (250 mL) buttermilk or sour cream
8 oz (250 g) thinly sliced Virginia or other mild country ham
2 to 4 tbsp (25 to 60 mL) mustard or chutney
1. Arrange rack just above centre of oven; preheat to 450ºF (230ºC).
2. Line a large baking sheet with parchment paper or coat with cooking spray. Stir flour with baking powder, baking soda and salt. Using a pastry blender or two knives, cut in butter until only small bits are visible. Add cheddar and green onions, tossing until evenly distributed. Pour in buttermilk; stir until dough forms.
3. Turn out onto lightly floured surface; pat until ½-inch (1-cm) thick. Cut with a 1½-inch (4-cm) round biscuit or cookie cutter. Place about an inch (2.5-cm) apart on baking sheet. Bake above oven centre for 10 to 12 minutes or until golden. Cool on a rack.
4. Slice cooled biscuits in half. Cut or fold ham to fit on bottom half. Add a dab of mustard or chutney; replace top and serve. (Filled biscuits can be made ahead, covered and refrigerated; then heated uncovered in a 350ºF/180ºC oven for 5 minutes.)
Makes 40 bite-size nibbles
