Ingredients
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1 cup all-purpose flour
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1 cup whole wheat flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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10 tablespoons unsalted butter, cold
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1 cup buttermilk
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1/4 cup Dijon mustard
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1/4 cup butter, room temperature
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24 slices country ham (about 1 lb.) or 24 slices baked ham (about 1 lb.)
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1/8 teaspoon fresh ground pepper
Instructions
- Heat oven to 450 degrees.
- Make buttermilk biscuits: mix flours, baking powder and soda, salt, and pepper in mixing bowl. Cut 6 T. butter into small pieces and add to flour mixture. Cut in butter with pastry blender or 2 knives until mixture resembles fine meal. Melt remaining 4 T. butter and set aside. Make well in flour mixture, pour in buttermilk, and gradually work flour into buttermilk using fork.
- Turn dough out onto lightly floured surface. Roll or pat evenly 1/2-inch thick. Using 2-1/2" biscuit cutter or rim of glass, cut out 12 biscuits. Brush both sides with melted butter and place on ungreased baking sheet.
- Bake until golden, 10-12 minutes. Let cool on baking sheet at least 5 minutes before splitting.
- Split warm biscuits in half. Spread bottom half with mustard and top with butter. Place 2 slices ham on each bottom half and cover with top. Serve warm.