Biscuits with Sliced Ham and Apricot Preserves
These fun little sandwiches are just the thing for a casual brunch or light lunch. Slices of country ham are tucked inside flaky biscuits along with a slathering of apricot preserves and Dijon mustard, which balance the richness of the meat. The buttermilk in the biscuit dough contributes a pleasant tanginess and helps the biscuits to rise.
Ingredients:
- 3 1/2 cups (17 1/2 oz./545 g) all-purpose flour, plus more for dusting
- 2 1/2 tsp. baking powder
- 1 tsp. kosher salt
- 1 tsp. sugar
- 1/4 tsp. baking soda
- 16 Tbs. (2 sticks) (8 oz./250 g) cold unsalted butter, cut into 1/2-inch (12-mm) cubes, plus 2 Tbs. unsalted butter, melted
- 1 cup (8 fl. oz./250 ml) cold buttermilk
- Flaky sea salt
- 1 lb. (500 g) country ham, thinly sliced
- Apricot preserves for serving
- Dijon mustard for serving
Directions:
Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, kosher salt, sugar and baking soda. Using a pastry blender or 2 knives, cut in the cold butter until the pieces are the size of peas. Drizzle in the buttermilk and mix with a fork until a shaggy dough forms.
Turn the dough out onto a floured work surface and knead once or twice to bring the dough together, then pat into a square about 1 inch (2.5 cm) thick. Cut the dough into 4 equal squares, then stack them on top of each other. Press down to flatten into a square about 1 inch (2.5 cm) thick. Using a floured knife, cut the dough into 9 equal squares. Place on the prepared baking sheet, spacing the biscuits about 1 inch (2.5 cm) apart, and freeze for 10 minutes.
Brush the tops of the biscuits with the melted butter and sprinkle with flaky sea salt. Bake until the biscuits are deep golden brown, 20 to 25 minutes. Transfer the pan to a wire rack. Serve the biscuits slightly warm or let cool completely.
Split the biscuits in half and serve with the ham, apricot preserves and mustard for making sandwiches. Makes 9 biscuits.
Williams Sonoma Test Kitchen
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