Buttermilk Biscuit Ham Sandwiches With Homemade Tomato Jam Recipes
HAM-CHEDDAR BISCUIT SANDWICHES
Steps:
- 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.
- 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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- Make the biscuits Preheat the oven to 375°. In a small skillet, cook the 2 tablespoons of nonfrozen butter over moderate heat, stirring, until the milk solids turn brown, 3 to 5 minutes. Transfer to a bowl.
- In a large bowl, whisk the flour with the baking powder, salt and baking soda. Using your fingers, work the frozen butter into the flour until the mixture resembles coarse meal. Stir in the buttermilk and 2 teaspoons of the browned butter until the dough comes together. Transfer to a lightly floured work surface and press or roll into a 3/4-inch-thick round. Using a 3-inch round cutter, stamp out 4 biscuits. Gently press the scraps together to form 1 more biscuit.
- Arrange the biscuits on a large baking sheet and brush the tops with the remaining brown butter. Bake for about 20 minutes, until golden on the outside and cooked through. Let cool slightly.
- Meanwhile, prepare the filling In a large nonstick skillet, cook the ham over moderately high heat, turning, until browned, about 3 minutes. Transfer to a plate. In the skillet, melt the butter. Add the eggs and cook over moderate heat, stirring gently, until the eggs are just set, about 5 minutes. Stir in the cheese and season the eggs with salt and pepper.
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