Yield: 12 servings
Chef: Chef Brian Streeter
Preheat the oven to 425°F. Combine the flour, baking powder and salt in mixing bowl. Add the butter, and cut in with your fingertips or a pastry cutter until the butter is the size of small peas. Add the green onions and the Carmody cheese, and gently mix to incorporate. Combine the beaten egg and the buttermilk together and add all at once to the butter mixture. With a pastry scraper or a spatula, incorporate to form a shaggy ball. Do not overwork the dough. Turn out the ball onto a lightly floured surface. Dust the top of the dough with a little more flour and press or roll it to a ¾ inch thickness. Cut out the biscuits with a 1 ½” round cutter. Place the biscuits on a parchment lined sheet pan. Press the scraps of dough together, and cut more biscuits from the remaining dough. Bake the biscuits for 10 to 12 minutes until golden brown. Remove from oven and allow to cool slightly.
When the biscuits are cool enough to handle, cut each one in half. Spread a little pepper jelly on the cut side of each biscuit. Place a little bit of the sliced ham on top of each and sandwich the biscuits together.
Bellwether Farms is a small, family-owned cheese producer in Sonoma, CA, that makes both sheep and cows milk cheeses. Their cheeses can be found in finer cheese counters. If unavailable, feel free to substitute your favorite cheddar cheese.
Enjoy with a glass of Cakebread Cellars Vin de Porche.
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