Ham Biscuits

Ingredients

• Hide ingredients for Buttermilk Biscuits 1 Buttermilk Biscuits (opens in new tab) Buttermilk Biscuits
  • 3 cups (375g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¾ teaspoon baking soda
  • 1 ½ sticks (6 oz or 170g) cold unsalted butter, cut into cubes
  • 1 ¼ cups (305g) buttermilk
  • 2 tablespoons butter, melted

  Sub-recipe steps

  1. Whisk to combine in a large bowl: 3 cups (375g) all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; ¾ teaspoon baking soda
  2. Add: 1 ½ sticks (6 oz or 170g) cold unsalted butter, cut into cubes
  3. Cut in the butter using a pastry blender or your fingers to work it into the flour until it is in small, flattened pieces and the mixture is crumbly. Stir in: 1 ¼ cups (305g) buttermilk
  4. Stir just until the dough comes together. Transfer the dough to a lightly floured surface, and knead very briefly just to bring the dough together. Pat the dough out into a ¾-inch-thick round. Use a floured biscuit cutter (any size cutter will work) to cut out biscuits as close together as possible. Do not twist the cutter—just push it down into the dough. Transfer the biscuits to the prepared baking sheet or skillet with the sides of the biscuits touching. Brush the tops with: 2 tablespoons butter, melted
  5. Bake until golden brown, 15 to 20 minutes.
• (¼ cup minced chives)
• Melted butter
• Hide ingredients for Honey Mustard Dipping Sauce 1 Honey Mustard Dipping Sauce (opens in new tab) Honey Mustard Dipping Sauce
  • 6 tablespoons honey
  • ¼ cup Dijon mustard
  • Cayenne pepper to taste

  Sub-recipe steps

  1. Stir together well in a small bowl: 6 tablespoons honey; ¼ cup Dijon mustard; Cayenne pepper to taste
  2. Serve at room temperature. The sauce will keep, covered and refrigerated, for up to 1 month.
• 4 tablespoons (½ stick) butter, softened
• Hide ingredients for (Pepper jelly, store-bought or homemade) 1 (Pepper jelly, store-bought or homemade) (opens in new tab) (Pepper jelly, store-bought or homemade)
  • 1 pound red bell peppers, seeded and minced
  • 8 ounces jalapeño peppers, minced (seeded, if desired)
  • 1 ½ cups white wine vinegar
  • 2 ½ cups sugar
  • 6 tablespoons liquid pectin

  Sub-recipe steps

  1. Combine in a large heavy saucepan: 1 pound red bell peppers, seeded and minced; 8 ounces jalapeño peppers, minced (seeded, if desired); 1 ½ cups white wine vinegar
  2. Stir and bring to a boil, reduce the heat to a simmer, then simmer until the peppers are thoroughly soft, 10 to 12 minutes. Extract the juice. While the juice drains, prepare a water-bath canner, gather all your canning equipment, put a couple of saucers in the freezer, and have ready 3 sterilized hot half-pint jars.
  3. Measure the strained juice: You should have about 2 cups; add water if necessary. Return the juice to the saucepan and add: 2 ½ cups sugar
  4. Bring to a boil, stirring constantly. Add: 6 tablespoons liquid pectin
  5. Boil hard for 1 minute. Remove from the heat and skim off any foam. Use the wrinkle test to make sure the mixture has reached the jelling point. Pour into the jars, leaving ¼ inch headspace. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 5 minutes. Let cool completely and store as directed.
• 12 ounces thinly sliced ham, country ham, or prosciutto