Buttermilk Biscuit and Ham Sandwiches with Tomato Salad

By BobD

When Mashaney makes biscuits, she chills the flour and the butter in the freezer for 15 minutes before combining them, a trick she picked up from a pie-making class she once took.

Ingredients

• Biscuits:
• Cold unsalted butter, 1 1/2 sticks (cut into 1/2-inch cubes)
• All-purpose flour, 3 cups plus extra for rolling
• Baking powder, 1 tablespoon
• Baking soda, 3/4 teaspoon
• Salt, 1 teaspoon
• Granulated sugar, 1 1/2 teaspoons
• Buttermilk, 1 1/2 cups
• Melted unsalted butter, 2 tablespoons
• Thick-cut ham steaks, 2 (about 3/4 pound)
• Extra-virgin olive oil, 2 teaspoons
• Tomato Salad:
• Extra-virgin olive oil, 3 tablespoons
• Champagne vinegar, 1 1/2 tablespoons
• Fresh mint leaves, 1/4 cup (finely chopped)
• Fresh flat-leaf parsley, 1/4 cup (finely chopped)
• Kosher salt
• Freshly ground black pepper
• Cherry tomatoes, 2 cups (halved)

Details

Servings 4
Adapted from souschefseries2012.com

Preparation

Step 1

1. Make the biscuits: Preheat the oven to 450°. On a small plate set the Unsalted butter cubes

Place in the freezer for 15 minutes. Set the fine-mesh sieve (or use a flour sifter) over a large metal bowl and add the

All-purpose flour

Baking powder

Baking soda

Salt

Granulated sugar

Freeze for 15 minutes. Remove both the butter and flour mixture from the freezer and use your fingers to pinch the butter into the flour mixture, working quickly, until most of the butter is worked in and there is a variety of small and large pieces of butter within the flour mixture. Make a well in the center of the mixture and add

1¼ cups buttermilk

Use the wooden spoon to stir the mixture together until it becomes hard to stir, then switch to using your hands to gently toss and turn the mixture until only a few dry spots remain, drizzling in the remaining ¼ cup of buttermilk a little at a time as needed.

2. Sprinkle a cutting board with some

All-purpose flour

Turn the dough out onto the floured board and press it into a rough rectangle shape. Lightly flour the top and use a rolling pin to roll it into a 12-inch by 14-inch rectangle that’s about ½-inch thick.

Fold the dough into thirds like a business letter. Turn the dough so the long edge is parallel to the long side of the cutting board. Roll the dough into a ½-inch thick rectangle and repeat the folding. Roll again, this time rolling the dough only slightly into a 10-inch by 12-inch rectangle about 1-inch thick.

Use a 3-inch biscuit cutter to cut out as many biscuits as you can (you can gently push the dough back together and flatten it by hand, then cut out more biscuits. Discard the remaining dough. Place the biscuits on a nonstick baking sheet (or a parchment paper-lined baking sheet) and refrigerate for 10 minutes.

3. Remove the biscuits from the refrigerator and use the pastry brush to coat the tops with the

Melted unsalted butter

Place the biscuits in the oven and immediately reduce the heat to 425°. Bake until golden brown on top, about 15 minutes, rotating the baking sheet midway through baking. Remove from the oven and use the metal spatula to transfer the biscuits to a wire rack to cool.

4. Make the tomato salad: In a medium bowl, whisk together the

3 tablespoons extra-virgin olive oil

Champagne vinegar

Chopped mint

Chopped parsley

Kosher salt

Freshly ground black pepper

Add the

Halved cherry tomatoes

Gently toss to combine and set aside.

5. Use the biscuit cutter to cut out 8 circles from the ham. Heat a large skillet over medium heat for 1 minute. Add the

2 teaspoons extra-virgin olive oil

Ham-steak circles

Cook until browned, about 2 minutes on each side. Use a metal spatula to transfer the ham steaks to a plate to cool.

6. Separate the biscuits horizontally into two parts. Add a browned ham steak to biscuit bottoms, cover with the top half of the biscuit and serve with tomato salad on the side.