Ingredients
-
1 3/4
-
2
-
1
-
1/4
-
3
-
1/2
-
3/4
-
2
-
1
-
6
-
-
-
-
-
Directions
Cheddar Biscuits With Ham and Chutney, In ‘The Big Book of Appetizers’ by Meredith Deeds and Carla Snyder, In ‘The Big Book of Appetizers’ by Meredith Deeds and Carla Snyder
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Steps
|
1
Done
|
Biscuits-Preheat the Oven to 425; Line 2 Large Baking Sheets With Parchment Paper. |
|
2
Done
|
Combine the Flour, Baking Powder, Salt, and Cayenne in a Big Bowl. |
|
3
Done
|
Add in the Butter and, With Your Fingertips or a Pastry Blender, Blend It Into the Flour Mixture Until the Mixture Resembles Coarse Meal. |
|
4
Done
|
Stir in the Cheese. |
|
5
Done
|
Add the Buttermilk and Mustard; Mix Well. |
|
6
Done
|
Transfer the Mixture to a Lightly Floured Surface and Gently Knead About 3 Times, Until Is Just Forms a Dough. |
|
7
Done
|
Roll Out to a Thickness of 1/2 Inch. |
|
8
Done
|
Cut Out Biscuits Using a 1 1/2 Inch Round Biscuit Cutter. |
|
9
Done
|
Gather the Scraps and Reroll. |
|
10
Done
|
Cut Out Additional Biscuits. |
|
11
Done
|
Transfer the Biscuits to the Prepared Baking Sheets; Bake Until Puffed and Light Golden on the Bottom, About 12 Minutes; Cool on a Rack. |
|
12
Done
|
Assemble-Split Each Biscuit in Half. |
|
13
Done
|
Place a Scant Teaspoon of Chutney on the Bottom Half of the Biscuit, Followed by a Piece of Ham, the Top With the Other Half of the Biscuit. |
|
14
Done
|
Transfer to a Serving Platter and Serve at Room Temperature. |
