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Cheddar-Ham Buttermilk Biscuit Sandwiches

Author: Charlotte Rutledge

Cheddar-Ham Buttermilk Biscuit Sandwiches Recipe

Biscuits are wonderful at any time of day, and for any occasion. In this recipe, we've turned them into convenient slider-sized sandwiches, perfect for feeding a crowd. The arugula and red pepper jelly dress the sandwiches up for a more sophisticated crowd; but the more traditional Southern-style version with just ham is equally delicious, thanks to the double slather of melted butter that goes onto the biscuits before and after baking.

At a glance

Prep
Bake
Total
Yield
about a dozen 2 1/2" biscuits

Ingredients

Choose your measure:

Instructions

  1. Preheat the oven to 425°F.
  2. To make the biscuits: Combine the flour and cheese powder in a large bowl.
  3. Work in the cold butter until it's unevenly crumbly, with the largest crumbs about the size of large peas.
  4. Stir in the buttermilk; the mixture will begin to hold together on its own, and leave the sides of the bowl. Add more buttermilk a tablespoon at a time, if necessary.
  5. Transfer the dough to a well-floured work surface, and fold it over onto itself 3 to 5 times.
  6. Roll the dough into a rectangle 1/2" to 3/4" thick.
  7. Cut out 2 1/2"-round biscuits, patting the scraps together and re-rolling them to make as many biscuits as possible.
  8. Arrange the biscuits 1" apart on an ungreased or parchment-lined baking sheet (the parchment makes for easy cleanup), and brush with the melted butter.
  9. Bake the biscuits for 12 to 15 minutes, until they're golden brown.
  10. Remove the biscuits from the oven, brush with any remaining melted butter, and cool for 10 minutes.
  11. Split the biscuits in half, and spread a thin layer of red pepper jelly on each half, if desired. Layer the arugula and ham on the bottom half of each biscuit and cover with the top half.
  12. Serve warm with extra red pepper jelly.
  13. Yield: about a dozen 2 1/2" biscuits.