Ham Biscuits with Cheddar and Chutney
I could eat biscuits at every meal, and there's nothing better-or more Southern-than a fresh hot biscuit, split and filled with thin slices of good country ham. Add a slice of sharp cheddar cheese and a spoonful of chutney and you have the best sandwich in the world. Served with a mug of hot cream of potato soup, a couple of these savory and sweet morsels are the perfect lunch for a cool fall afternoon.
Serves 6-8
12 hot buttermilk biscuits, store-bought or homemade (see recipe below)
Butter, softened
12 thin slices good country ham, such as Smithfield
12 slices sharp cheddar cheese
Peach or mango chutney, approximately ½ cup
Split the biscuits and spread both sides with the softened butter. Place each bottom half on the serving plate. Layer a slice of ham, a slice of cheddar and a spoonful of chutney on each biscuit half, and cover with the top halves of the biscuits.
Buttermilk Biscuits
Makes 12
2 cups self-rising flour
2 teaspoons sugar
½ cup vegetable shortening
2/3 cup buttermilk
- Preheat the oven to 450°F.
- In a bowl, combine the flour and sugar. Using two knives, cut in the shortening until it is thoroughly combined. You may also use a food processor. Add the buttermilk all at once and stir until it and flour are mixed. The dough will be very moist.
- Using a floured board and floured fingertips, pat out the dough to a ½-inch thickness. Cut the dough into 12 biscuits with a sharp knife, dipping the knife in flour after each use to keep it from sticking.
- Transfer the biscuits with a floured metal spatula to an ungreased baking sheet and bake for 10 to 12 minutes, until the tops are lightly browned. Serve warm.
Biscuit recipe excerpted from Paula Deen Celebrates!: Best Dishes and Best Wishes for the Best Times of Your Life
Copyright © 2006 by Paula Deen. All rights reserved.
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