Cheddar Biscuits With Ham and Chutney |
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Prep Time: 60 Minutes Cook Time: 12 Minutes |
Ready In: 72 Minutes Servings: 6 |
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In 'The Big Book of Appetizers' by Meredith Deeds and Carla Snyder Ingredients:
1 3/4 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon salt |
1/4 teaspoon cayenne pepper |
3 tablespoons cold unsalted butter, cut into small pieces |
1/2 cup grated cheddar cheese |
3/4 cup buttermilk |
2 tablespoons dijon mustard |
1 cup mango chutney |
6 ounces thinly sliced smithfield ham (or black forest ham) |
Directions:
1. Biscuits-preheat the oven to 425°; line 2 large baking sheets with parchment paper.
2. Combine the flour, baking powder, salt, and cayenne in a big bowl.
3. Add in the butter and, with your fingertips or a pastry blender, blend it into the flour mixture until the mixture resembles coarse meal.
4. Stir in the cheese.
5. Add the buttermilk and mustard; mix well.
6. Transfer the mixture to a lightly floured surface and gently knead about 3 times, until is just forms a dough.
7. Roll out to a thickness of 1/2 inch.
8. Cut out biscuits using a 1 1/2 inch round biscuit cutter.
9. Gather the scraps and reroll.
10. Cut out additional biscuits.
11. Transfer the biscuits to the prepared baking sheets; bake until puffed and light golden on the bottom, about 12 minutes; cool on a rack.
12. Assemble-split each biscuit in half.
13. Place a scant teaspoon of chutney on the bottom half of the biscuit, followed by a piece of ham, the top with the other half of the biscuit.
14. Transfer to a serving platter and serve at room temperature.
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