From Food & Wine Magazine, November 2004
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Buttermilk Ham & Cheese Biscuits
Makes 16 biscuits
1 cup all-purpose flour
1 cup cake flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 stick cold unsalted butter, cut into 1/2" pieces
1/3 cup shredded Gruyere cheese
1/3 cup finely diced smoked ham
1/2 cup buttermilk, plus more for brushing
2 large eggs, beaten
Preheat oven to 400*F. In medium bowl, combine flours with sugar, baking powder, salt and pepper. Cut in the butter until it's the size of large peas. Stir in the cheese and ham and make a well in the center. In a small pitcher, combine buttermilk and eggs. Pour the liquid into the well and quickly stir until the dough is moistened. Turn dough out onto a lightly floured work surface and knead just 2 or 3 times, just until it holds together.
Pat dough into a 10-inch round about 3/4" thick. Use a 2-1/4" round cookie cutter to cut out biscuits as closely together as possible. Gently press scraps together and cut more biscuits.
Transfer biscuits to a baking sheet and brush tops with buttermilk. Bake 15 minutes or until golden brown and risen. Serve hot.
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Buttermilk Ham & Cheese Biscuits
Makes 16 biscuits
1 cup all-purpose flour
1 cup cake flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 stick cold unsalted butter, cut into 1/2" pieces
1/3 cup shredded Gruyere cheese
1/3 cup finely diced smoked ham
1/2 cup buttermilk, plus more for brushing
2 large eggs, beaten
Preheat oven to 400*F. In medium bowl, combine flours with sugar, baking powder, salt and pepper. Cut in the butter until it's the size of large peas. Stir in the cheese and ham and make a well in the center. In a small pitcher, combine buttermilk and eggs. Pour the liquid into the well and quickly stir until the dough is moistened. Turn dough out onto a lightly floured work surface and knead just 2 or 3 times, just until it holds together.
Pat dough into a 10-inch round about 3/4" thick. Use a 2-1/4" round cookie cutter to cut out biscuits as closely together as possible. Gently press scraps together and cut more biscuits.
Transfer biscuits to a baking sheet and brush tops with buttermilk. Bake 15 minutes or until golden brown and risen. Serve hot.