This recipe comes from our upcoming home cook class, High Altitude Baking. These ham and cheddar biscuits will make for a wonderful addition to your Easter brunch.
For the Biscuit Dough:
2 cups all-purpose flour
1 ½ tsp. baking powder
¼ tsp baking soda
¾ tsp. salt
¼ cup + 2 Tbsp. butter, cold
1 cup buttermilk
1 cup sharp cheddar cheese, shredded
¼ cup cooked ham, finely diced or shredded
For the Glaze:
3 Tbsp. buttermilk
3 Tbsp. reduced maple syrup
- Pour the maple syrup into a small saucepan and reduce over medium heat until very thick. This takes about 20 minutes, so continue with the rest of the recipe while it is on the stove.
- Position the rack in the center of the oven and preheat oven to 450°F.
- Line the cookie sheet or sheet pan with parchment paper.
- Measure the flour, baking powder, baking soda, and salt into the bowl of a food processor. Add the butter and pulse until it is the size of small peas. This can be done with a pastry blender or fork as well.
- Place the mixture in a large bowl.
- Add the buttermilk and stir with a fork just until it comes together. Add in the ham and cheddar. Don’t over mix!
- Lightly flour the counter, turn out the dough and knead it 2 or 3 times just to bring it together; it should still feel quite sticky. Roll or pat dough into a rectangle about ¾ inch thick. With a floured bench scraper or biscuit cutter, cut into equal size portions.
- With a flour spatula or bench scraper, lift each biscuit and set in on the prepared baking sheet.
- Whisk together the reduce maple syrup and buttermilk. With a pastry brush, lightly glaze the tops of the biscuits.
- Bake for 15-17 minutes or until the biscuits are well-risen or golden brown. Cool slightly on a wire rack. You may wish to add more glaze to the biscuit tops as they come out of the oven.
- Biscuits can be reheated in a 300°F oven for about 5 minutes.