| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
May 1990 |
1 |
servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1 |
tb |
Double-acting baking powder |
| 1/2 |
ts |
Salt |
| 1 1/4 |
c |
Heavy cream plus additional for brushing |
|
|
; the rounds |
|
|
Unsalted butter; softened, for |
|
|
; spreading on the |
|
|
; biscuits |
| 1/4 |
c |
Firmly packed brown sugar; or to taste |
| 1/2 |
lb |
Thinly sliced cooked country ham; such as Smithfield |
|
|
; , about |
INSTRUCTIONS
In a bowl whisk together the flour, the baking powder, and the salt, add 1
1/4 cups of the cream, and stir the mixture until it just forms a dough.
Gather the dough into a ball, knead it gently 6 times on a lightly floured
surface, and roll or pat it out 1/2 inch thick. Cut out as many biscuits as
possible with a 2-inch round cutter dipped in flour and transfer them to an
ungreased baking sheet. Gather the scraps, reroll the dough, and cut out
more biscuits in the same manner. Brush the tops of the biscuits with the
additional cream, prick them lightly with a fork, and bake the biscuits in
the middle of a preheated 425F. oven for 15 minutes, or until they are pale
golden. Transfer the biscuits to a rack and let them cool. The biscuits may
be made 1 day in advance and kept in an airtight container.
Halve the biscuits horizontally with a fork, spread each half with some of
the butter, and sprinkle it with about 1/4 teaspoon of the brown sugar, or
to taste. On a baking sheet broil the halves under a preheated broiler
about 2 inches from the heat for 45 seconds to 1 1/2 minutes, or until the
sugar is melted and bubbling. Sandwich the ham between the biscuit halves.
Makes about 22 ham biscuits.
Gourmet May 1990
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