So much better than sandwiches!
It’s official: biscuits are definitely now a food group in our house. We love them in their simplest form as well as when they’re studded with spinach, feta and caramelized onions or popping with pizza toppings. This recipe is based on my foolproof buttery biscuit dough, stuffed with ham, cheese and honey mustard. Putting a little extra cheese in the biscuit dough makes them extra delicious. They’re super quick to make and can be frozen before or after baking. If cooking from frozen, allow 3 – 5 extra minutes of baking time.
- 2 cups (500 mL) flour
- 1 teaspoon (5 mL) salt
- 4 teaspoons (20 mL) baking powder
- 1/2 cup (125 mL) cold butter
- 1/3 cup (90 mL) grated cheddar
- 1 cup (250 mL) cold milk
- 1 – 2 tablespoons (15 – 30 mL) extra flour, for work surface
- 3 – 4 tablespoons (45 – 60 mL) honey mustard
- 3/4 cup (185 mL) diced ham
- 2/3 cup (160 mL) grated cheddar or Swiss cheese
- Preheat oven to 425F. Line a large baking sheet with parchment paper and set aside.
- Combine flour, salt and baking powder in a medium bowl.
- Using a box grater, shred the cold butter into the flour mixture. Toss with a fork or your fingers to evenly distribute butter into the flour.
- Add the 1/3 cup grated cheddar and toss again.
- Add milk and stir until just combined.
- Scatter a little flour on your work surface and turn the dough out onto the floured area. Knead 8 – 10 times until dough comes together; note that it will still be somewhat sticky.
- Lift up the dough and scatter more flour on the work surface. Use your hands to flatten the dough into a rectangle approximately 9 x 14 inches (22.5 x 35 cm). Lift the dough up as needed and scatter a bit more flour to keep it from sticking to the work surface.
- Working with a long side of the rectangle closest to you, spread the honey mustard on the dough, leaving a 1 inch (2.5 cm) border free at the top.
- Scatter ham over the mustard, followed by the cheese.
- Starting with the edge closest to you, roll up the dough into a cylinder, pressing on the border to seal the roll.
- With a sharp knife, cut into 1 inch (2.5 cm) slices; lay them flat on the parchment-lined baking sheet, about an inch apart.
- Bake for 17 – 20 minutes, until biscuit dough is puffed and brown and cheese is melted and bubbling.
- Serve hot or at room temperature with a little mayo-honey mustard dip, if you like.
Makes 14 biscuits.