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Herbed Biscuit Ham Sandwiches

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“These biscuits look awfully good and I cannot wait for my herb garden to come up after the winter. The recipe suggests ham, but these biscuits would be good with pretty much any kind of filling, I would think. By chef Sarah DiGregorio published in Parade Magazine.”
READY IN:
32mins
YIELD:
8 biscuits
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450 deg F. Put cubed butter in freezer.
  2. Combine flour, sugar, baking powder, salt, baking soda and herbs in a food processor pulse to combine. If you do not have all the herbs, just use more of the others, so that you have 1/2 cup total.
  3. Drop in butter cubes and pulse until mixture resembles coarse cornmeal.
  4. Pour in buttermilk and pulse until mixture just comes together.
  5. Turn dough out onto a lightly floured surface. Pat into a rectangle, then cut into thirds. Stack thirds on top of each other and pat out into a rectangle again. Repeat twice, then pat into a 4x12 inch rectangle.
  6. Cut in half lengthwise and then into 8 square biscuits.
  7. Bake on a parchment-lined baking sheet until puffed and golden, 10-12 minutes.
  8. Split biscuits and spread with mustard and honey. Top with ham and pickles and make into sandwiches.

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