Cheddar-Chive Biscuits with Virginia Ham & Fig Mustard
Courtesy of Craig Hartman with The Barbeque Exchange “Ham biscuits are the one dish that defines Central Virginia. You can find a ham biscuit at just about every wedding, graduation, family reunion, etc. I learned how to make biscuits from the ladies who worked in the bakery at the Pinehurst Hotel in Pinehurst, North Carolina. They taught me that you had to use your hands and that the whole success of making a biscuit has to do with how it feels like it’s alive in your hands.”
2 cups all-purpose flour
1. Place the dry ingredients (flour, baking powder, salt) in a large bowl.
1 tablespoon baking powder
2. Cut the super-cold butter into brunoise-size pieces and add to
¼ teaspoon kosher salt
the dry ingredients. Using your hands mix the butter into the dry
¼ lb unsalted butter (almost frozen)
ingredients until the butter is evenly distributed, and make sure there
1 cup buttermilk (cold)
are no large pieces.
1 cup grated cheddar
3. Add the cheddar and chives, and again, evenly distribute by hand.
½ cup thinly sliced chives
4. Pour the cold buttermilk over the dry ingredient mixture and mix by
1 ½ lbs thinly sliced Virginia ham
hand just until the buttermilk is incorporated. Do not over mix, as
½ cup fig mustard
the dough should be very delicate and just coming together unlike bread dough. 5. Roll the biscuit dough out on a floured surface to one-inch thickness. Cut into two-inch squares. 6. Bake at 425 degrees until lightly brown. 7. Cut biscuits in half, lightly spread the fig mustard on one side and fill with 1 ½ ounces of ham. Serve warm or room temperature! ‰ Yields: 24 1½ oz biscuits, 2 inch by 2 inch