Buttermilk Biscuit Ham Sandwiches With Homemade Tomato Jam
Serves: 2
Cody DuBuque
1 January 1970
Based on User reviews:
51
Spice
43
Sweetness
44
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsp
Baking Powder2 tbsps
Sugar1 tbsp
Salt2 cups
Buttermilk3 cup
Grated Cheddar1 cup
Extra-Virgin Olive Oil4 cloves
Garlic (finely chopped)1 pinch
Red Pepper FlakeDirections:
1
Preheat the oven to 375 degrees F
2
Make the Biscuits: Using a sieve over a bowl, sift together the flour, baking powder, sugar, and salt
3
Repeat
4
Add the butter and shortening and, using your fingertips, mix until crumbly
5
Add the buttermilk and mix with a wooden spoon until the dough just comes together
6
(Don't over mix!) Transfer the dough to a lightly floured work surface and, using a rolling pin, roll out to 1/2 to 3/4-inch thick rectangle
7
Using a 3 to 4-inch round cutter, punch out biscuits and transfer them to a parchment paper-lined baking sheet
8
Gently press the dough scraps into another rectangle and punch out more biscuits
9
Discard any scraps
10
Lightly dust the tops of the biscuits with flour and bake until golden brown, about 12 to 15 minutes
11
Let the biscuits cool slightly
12
(You'll only need 6 biscuits for the sandwiches, so serve the rest with soup, spread with butter and jam, or just freeze for another day
13
) Make the Sandwiches: Preheat the broiler
14
Split 6 of the biscuits in half and spread the top halves with 1 tablespoon of tomato jam each
15
Divide the ham among the bottom halves of the biscuits and sprinkle the cheese over the top
16
Arrange the bottom halves a baking sheet and place under a broiler until the cheese melts
17
Cover with the biscuit tops and serve immediately
18
Heat 2 tablespoons of oil in a heavy bottomed saucepan over medium heat
19
Add the onion, garlic, rosemary and pepper flakes and cook, stirring, until soft and fragrant
20
Add the tomatoes and cook, stirring occasionally, until the tomatoes have given up most their water and turned a deep orange red, about 15 to 20 minutes
21
Whisk in the remaining 2 tablespoons of oil and season with salt and pepper, to taste