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Herbed Biscuits & Ham Sandwiches
Ingredients
- 8 T. unsalted cold butter, cubed
- 2 cups flour (I use half white whole wheat)
- 1 t. sugar
- 1 T. baking powder
- ¼ t. kosher salt
- ¾ t. baking soda
- 2 T. chopped fresh dill
- 2 T. chopped fresh mint
- 2 T. chopped fresh flat parsley
- 2 T. chopped fresh tarragon
- ¾ cups buttermilk
Optional
- mustard
- honey
- sliced ham
- bread
- butter pickles
Instructions
- Preheat oven to 450.
- Put cubed butter in freezer.
- Combine flour, sugar, baking powder, salt, baking soda, and herbs in a food processor. Pulse to combine. (If you don’t have all the herbs called for, just make sure you use ½ C. herbs total.) Drop in butter 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 greased or parchment-lined baking sheet until puffed and golden, 10-12 minutes. To make sandwiches, split biscuits and spread with mustard and honey. Top with ham and pickles and make into sandwiches.
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