Ingredients 4 cups flour, plus extra 3 tablespoons baking powder 2 teaspoons baking soda 1 teaspoon kosher salt 2 sticks cold unsalted butter, cubed 1½ cups low-fat buttermilk 2 teaspoons Chipotle Olive Oil ¼ cup heavy cream Mustard 1 pound country ham, thinly sliced

Directions Make the biscuits: Preheat oven to 450 degrees. In the bowl of a food processor, pulse dry ingredients to combine. Add butter and pulse several more times until butter pieces are about the size of small peas. Transfer mixture to a large bowl, add buttermilk, Chipotle Olive Oil and stir with a fork until a loose, shaggy dough begins to come together. Turn dough out onto a clean, floured surface and roll to 1-inch thick. Cut dough into thirds, stack pieces, and re-roll to 1-inch thick. Cut biscuits into 2-inch squares, transfer to baking sheet, and brush tops with heavy cream. Bake for 15 to 18 minutes until biscuits are a light golden brown. To assemble: When biscuits have cooled, halve and spread with mustard. Pile high with thinly sliced country ham and return tops to biscuits.

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