Cheese Biscuits and Country Ham

Début de l'été 2005
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food and drink

BY: Marilyn Bentz-Crowley

At southern festive gatherings, regional specialties of biscuits and country ham are served together in wee sandwiches.

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