Ham Biscuits

My favorite flour to use here is Anson Mills Colonial Style Whole Grain Flour. King Arthur All-Purpose Flour will work, but you should blend in some whole grain flour so the biscuits aren’t so white. This recipe will make about 15. You may want to make several batches, as they go fast.
October 28, 2015

Ingredients

  • 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)

Instructions

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.

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Ingredients

  • 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)

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