Easy Easter Recipe: Ham Biscuits

Easy Easter Recipe: Ham Biscuits
From 46 Easy Easter Recipes on womansday.com

Ingredients

Yields: 8 - 10 servings

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Ham Biscuits

2 c. all-purpose flour, plus more for surface

2 tsp. baking powder

1 tsp. baking soda

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

5 tbsp. very cold unsalted butter, cut into cubes

4 oz. extra-sharp Cheddar, coarsely grated

3/4 c. buttermilk

2 tbsp. heavy cream

8 oz. sliced cooked ham

2 c. baby arugula 

 

Apricot Mustard

1/2 c. apricot jam

2 tbsp. whole-grain mustard

1 tbsp. Dijon mustard

2 scallions, thinly sliced 

 

Horseradish Cream

1 c. sour cream

1 pickle, chopped

2 tsp. chopped tarragon

1 tsp. prepared horseradish

 

Directions

Total Time: 0:35

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1. Heat oven to 375°F and line a large baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, baking soda, salt, and pepper. Rub butter into flour mixture until it resembles fine crumbs; toss with dill and 3 ounce Cheddar. Using a fork, quickly fold buttermilk into flour mixture to make a shaggy dough. 
2. Transfer to a lightly floured surface and gently knead a few times to just bring together. Roll dough into a 3/4-inch-thick rectangle, fold in half, rotate 90 degrees, and repeat rolling, folding, and turning 4 more times. On the final turn, roll to 1/2 inch thick. Using a lightly floured 2 1/2-inch round cutter, cut out biscuits and transfer to the prepared baking sheet. Place any scraps of dough on baking sheet. Brush tops with heavy cream and sprinkle with remaining cheese. Bake until light golden brown, 15 to 18 minutes.
3. Make horseradish cream: In a medium bowl, combine sour cream, pickle, tarragon, and horseradish.
4. Make apricot mustard: In a medium bowl, combine jam, mustards, and scallions.
5. Make sandwiches with ham, arugula, and sauces if desired.