Herbed Biscuits & Ham Sandwiches

Herbed Biscuits / Ham Sandwiches
Yields 8
  1. 8 T. unsalted cold butter, cubed
  2. 2 cups flour (I use half white whole wheat)
  3. 1 t. sugar
  4. 1 T. baking powder
  5. ¼ t. kosher salt
  6. ¾ t. baking soda
  7. 2 T. chopped fresh dill
  8. 2 T. chopped fresh mint
  9. 2 T. chopped fresh flat parsley
  10. 2 T. chopped fresh tarragon
  11. ¾ cups buttermilk
  1. mustard
  2. honey
  3. sliced ham
  4. bread
  5. butter pickles
  1. Preheat oven to 450.
  2. Put cubed butter in freezer.
  3. Combine flour, sugar, baking powder, salt, baking soda, and herbs in a food processor. Pulse to combine. (If you don’t have all the herbs called for, just make sure you use ½ C. herbs total.) Drop in butter and pulse until mixture resembles coarse cornmeal. Pour in buttermilk and pulse until mixture just comes together.
  4. Turn dough out onto a lightly floured surface. Pat into a rectangle, then cut into thirds. Stack thirds on top of each other and pat out into a rectangle again. Repeat twice, then pat into a 4x12 inch rectangle. Cut in half lengthwise and then into 8 square biscuits.
  5. Bake on greased or parchment-lined baking sheet until puffed and golden, 10-12 minutes. To make sandwiches, split biscuits and spread with mustard and honey. Top with ham and pickles and make into sandwiches.
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