Ham and cheese gets a slight twist; here the cheese is in the biscuit itself. Use your favorite ham here and, if you prefer, swap in mustard for the mayo-chive combo. The biscuits can be shaped and refrigerated up to 3 hours before baking. No need to bring to room temp before baking.
Recipe courtesy of The Fabulous Beekman Boys
Print
Ham and Cheese Biscuits
Total:
1 hr 10 min
Prep:
20 min
Inactive:
30 min
Cook:
20 min
Yield:
16 biscuits
Level:
Easy
Total:
1 hr 10 min
Prep:
20 min
Inactive:
30 min
Cook:
20 min
Yield:
16 biscuits
Level:
Easy

Ingredients

  • 2 cups all-purpose flour, spooned and leveled into the cup, plus more for rolling
  • 1 tablespoon plus 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup shredded Cheddar (2 ounces)
  • 10 tablespoons cold unsalted butter, cut up
  • 3/4 cup plus 2 tablespoons heavy cream
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh chives
  • 4 to 6 ounces thinly sliced ham, torn into biscuit-size pieces

Directions

Preheat the oven to 425 degrees F.

Whisk together the flour, baking powder and salt in a large bowl. Stir in the cheese. Cut the butter into the flour mixture with a pastry blender or 2 knives scissors-fashion until it resembles coarse crumbs. Gently mix in the cream until combined. 

Pat the dough out to a 9-inch-thick round on a lightly-floured work surface. Cut out 16 rounds using a 2 1/2-inch biscuit cutter or the rim of a glass, re-rolling any scraps (don't twist the cutter as you use it; this will prevent the biscuits from rising unevenly). Place 1-inch apart on an ungreased baking sheet and bake until well risen and lightly browned, 20 to 22 minutes. Transfer to a wire rack to cool. 

Meanwhile, whisk together the mayonnaise and chives in a small bowl. When the biscuits have cooled, cut each in half crosswise; spread with mayo and top with ham.

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