Cheddar Biscuits With Ham and Chutney

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“In 'The Big Book of Appetizers' by Meredith Deeds and Carla Snyder”
1hr 12mins
35 biscuits

Ingredients Nutrition


  1. Biscuits-preheat the oven to 425°; line 2 large baking sheets with parchment paper.
  2. Combine the flour, baking powder, salt, and cayenne in a big bowl.
  3. Add in the butter and, with your fingertips or a pastry blender, blend it into the flour mixture until the mixture resembles coarse meal.
  4. Stir in the cheese.
  5. Add the buttermilk and mustard; mix well.
  6. Transfer the mixture to a lightly floured surface and gently knead about 3 times, until is just forms a dough.
  7. Roll out to a thickness of 1/2 inch.
  8. Cut out biscuits using a 1 1/2 inch round biscuit cutter.
  9. Gather the scraps and reroll.
  10. Cut out additional biscuits.
  11. Transfer the biscuits to the prepared baking sheets; bake until puffed and light golden on the bottom, about 12 minutes; cool on a rack.
  12. Assemble-split each biscuit in half.
  13. Place a scant teaspoon of chutney on the bottom half of the biscuit, followed by a piece of ham, the top with the other half of the biscuit.
  14. Transfer to a serving platter and serve at room temperature.

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