Herbed Biscuit Ham Sandwiches
These biscuits look awfully good and i cannot wait for my herb garden to come up after the winter. The recipe suggests ham, but these biscuits would be good with pretty much any kind of filling, i would think. By chef sarah digregorio published in parade magazine.
Steps
Preheat oven to 450 deg f.
Put cubed butter in freezer.
Combine flour , sugar , baking powder , salt , baking soda and herbs in a food processor pulse to combine.
If you do not have all the herbs , just use more of the others , so that you have 1 / 2 cup total.
Drop in butter cubes and pulse until mixture resembles coarse cornmeal.
Pour in buttermilk and pulse until mixture just comes together.
Turn dough out onto a lightly floured surface.
Pat into a rectangle , then cut into thirds.
Stack thirds on top of each other and pat out into a rectangle again.
Repeat twice , then pat into a 4x12 inch rectangle.
Cut in half lengthwise and then into 8 square biscuits.
Bake on a parchment-lined baking sheet until puffed and golden , 10-12 minutes.
Split biscuits and spread with mustard and honey.
Top with ham and pickles and make into sandwiches.
Ingredients
unsalted butter, all-purpose flour, sugar, baking powder, kosher salt, baking soda, fresh dill, of fresh mint, flat leaf parsley, fresh tarragon, buttermilk, mustard, honey, ham, bread and butter pickles