Ham and Cheddar Buttermilk Sandwiches
July 06, 2014
"When I made this recipe I used both white and whole wheat flour (about half and half) Recipe source: Bon Appetit (January, 2009)"
- Serving Size: 1 (197.8 g)
- Calories 426.9
- Total Fat - 16.3 g
- Saturated Fat - 5.5 g
- Cholesterol - 43.6 mg
- Sodium - 5223.6 mg
- Total Carbohydrate - 47.8 g
- Dietary Fiber - 1.4 g
- Sugars - 5.8 g
- Protein - 21.2 g
- Calcium - 454.9 mg
- Iron - 1.6 mg
- Vitamin C - 0 mg
- Thiamin - 0.6 mg
Preheat oven to 425 degrees F.
In a large bowl whisk first 4 ingredients (flour - sugar) to blend. Add shortening. Using your fingertips, rub in shortening until a very coarse meal forms. Gradually add 1 1/2 cups buttermilk, tossing with a fork until dough holds together.
Turn dough out onto a floured board, pat out to 1/4 inch thick rectangle (it will be about 15 x 10 inches).
Arrange frozen butter slices in single layer over top two-thirds of the dough. Fold bottom third of dough over the center; fold top third of dough over the center. Pat dough out to 3/4 inch thick rectangle.
Using a 2 1/2 inch round cutter and pressing straight down - cut out biscuits.
Transfer biscuits to an ungreased baking sheet.
Gather dough and press again to 3/4 inch thickness and cut out more biscuits (you need 12 biscuits in all). Transfer all the biscuits to the baking sheet and brush with buttermilk.
Bake biscuits for 20-25 minutes or until biscuits are golden and done. Cool biscuits for 15 minutes before continuing.
Using a serrated knife, cut each biscuit in half horizontally; spread room temperature butter over cut sides of biscuits. Broil until butter melts and biscuits brown on the edges (1-2 minutes). Transfer to work surface; keep broiler on.
Spread bottom halves of the biscuits with the jam; top with a folded slice of the ham, then 1 tablespoon of the cheese. Broil until cheese is melted and ham is heated through (1 minute or so). Cover with biscuit tops.
Tips & Variations
No special items needed.