What's the secret to making perfect, flaky biscuits every time? Heavy cream. Mix it with a few scoops of flour, a bit of baking powder, and a pinch of fresh herbs and the result will be biscuits that are rich and tender, with a flaky inside and perfectly crisp exterior. Sandwiched with slices of roasted ham and a smear of honey mustard, they're simply heaven.
2 cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons minced fresh chives
1½ cups heavy cream
½ pound sliced roasted ham
4 tablespoons honey
⅓ cup dijon mustard
Sat fat 3.5g
How to Make It
Heat oven to 425° F. In a large bowl, whisk together the flour, baking powder, salt, and chives. Stir in the cream until just moistened (do not overmix).
Transfer the dough to a lightly floured surface and knead it a few times to bring it together. Gently flatten into a ¾-inch-thick rectangle Using a 1 ½-inch round cookie cutter or a small glass, cut out 24 biscuits (flouring the cutter and reshaping the scraps as necessary). Place biscuits on baking sheets and bake, rotating halfway through, until golden, 12 to 15 minutes.
In a small bowl, combine the honey and mustard until smooth.
Once the biscuits are cool enough to handle, split them and spread one half with the honey mustard. Add a slice of ham and top with the remaining half. Serve warm or at room temperature.
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