Yield
Makes 8 sandwiches

Notes: For grown-up tastes, use Dijon mustard if you like.

How to Make It

Step 1

In a bowl, mix flour, baking powder, baking soda, and salt. With two knives, a pastry blender, or your fingers, cut or rub in butter until mixture resembles coarse meal.

Step 2

With a fork, mix in 3/4 cup shredded cheese. Pour in buttermilk and stir gently until mixture comes together. Scrape onto a lightly floured surface and, with lightly floured hands, knead gently just until dough forms a ball.

Step 3

Pat dough into an even round 3/4 inch thick. Using a 2 1/2-inch round cutter or wineglass, cut out biscuits. Gather scraps, pat out again, and cut out remaining biscuits; you should have 8 total. Space evenly on a buttered 10- by 15-inch baking sheet and sprinkle evenly with remaining shredded cheese.

Step 4

Bake in a 425° oven until biscuits are puffy and golden brown, about 15 minutes. Transfer to wire racks to cool completely.

Step 5

Cut biscuits in half horizontally. Spread cut sides with honey mustard (see notes) to taste. Fold a slice of ham on the bottom half of each biscuit, then set tops in place.

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