Ham and Swiss Biscuit Sandwiches
More From Sunset
Amount per serving
- Calories: 320
- Calories from fat: 42%
- Protein: 13g
- Fat: 15g
- Saturated fat: 8.5g
- Carbohydrate: 31g
- Fiber: 0.9g
- Sodium: 994mg
- Cholesterol: 52mg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons cold butter, cut into pieces
- 1 cup shredded Emmenthal or Swiss cheese (about 4 oz.)
- 3/4 cup buttermilk
- Honey mustard
- 8 thin slices Black Forest or deli ham (about 8 oz.)
- 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.
- 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.
- 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.
- 4. Bake in a 425° oven until biscuits are puffy and golden brown, about 15 minutes. Transfer to wire racks to cool completely.
- 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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