These buttermilk drop biscuits deliver on a tender, airy texture with a crispy exterior and they’re super easy to make. The chopped ham in the dough is an unexpected surprise that everyone will welcome. Major extra points for the cheese getting all golden brown as the biscuits bake to make these just simply irresistible. These biscuits make cute little sandwiches, too. The mustard sauce is a creamier version of the beloved honey mustard, but with a little kick from the horseradish. Make a little extra sauce because it pairs very nicely with pretzel bites and sliders on gameday.
½ cup (1 stick) cold unsalted butter, cut into ½-in. pieces
4 ounces thinly sliced deli ham, chopped (about ½ cup)
½ cup plus 1 Tbsp. buttermilk
For the honey mustard:
3 tablespoons Dijon mustard
3 tablespoons mayonnaise
1½ tablespoons honey
1 tablespoon prepared horseradish
How to Make It
Preheat oven to 475°F. Stir together flour and pepper in a large bowl. Add cheese and butter and, using your fingers or a pastry cutter, work butter into flat pieces, tossing mixture as you work to ensure all pieces are coated with flour. Add ham and toss to coat. Using a fork, stir in buttermilk just until dough comes together.
Line 2 baking sheets with parchment paper. Scoop dough into 1½-inch balls, and place 1½-inches apart on prepared baking sheets; flatten each ball slightly. Bake, rotating halfway through, until edges begin to brown, 12 to 14 minutes.
Prepare the honey mustard: Whisk together Dijon, mayonnaise, honey and horseradish in a small bowl. Serve with biscuits.
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