- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 scant teaspoon salt
- 1 stick butter
- 1 cup buttermilk
- ½ pound thinly sliced prosciutto
- ½ pound armhouse cheddar (like Grafton Clothbound, Cabot Clothbound or Borough Market)
- ½ pint artichoke pickle (You could also use chow chow, or flavorful mustard)
Preheat oven to 425°.
Mix dry ingredients then cut in butter. (A food processor is fine for this: just pulse it 5 or so times.) Transfer to bowl, pour in buttermilk and mix lightly with your hands. When mixture gets shaggy, dump it on countertop to form into a ball. Roll dough out about ½. inch thick and cut biscuits. (I use a big chef’s knife and cut straight lines like a grid, making 2 inch squares instead of circles. It’s just fast and easy.)
Toss biscuits onto a cookie sheet and bake until golden (about 12 minutes). Let cool. Assemble with ham, cheese and pickle. You might want to use a toothpick for structural integrity. Stack ‘em high, watch ‘em fly.