These biscuits are sensational! I’ve used my 4 favorite biscuit making tips to make them more flavorful, flakier and fluffier. Using leftover holiday ham and homemade mustard made these sandwiches over-the-top delicious. I usually use my 3″ round biscuit cutter to shape the ham and swiss cheese layers to fit the biscuits perfectly. Onto the bottom layer of the biscuit goes 1 Tablespoon of mustard sauce, followed by ham, swiss cheese, then the top of the biscuit. It’s also great with cooked egg inside, if you desire. Don’t neglect the maple syrup on top, it adds the perfect browning and flavor that’s hard to resist!
Homemade Holiday Sweet Mustard Sauce
Prep time
Cook time
Total time
Simple and delicious! This can be made a few days in advance. It's sweet to compliment Honey-baked Ham.
Author: Linda Davis
Recipe type: Condiment
Cuisine: Californian
Serves:: about 1 cup
Ingredients:
- ¼ C Granulated sugar
- 2 T White wine vinegar
- 2 T Dry mustard (I use Coleman's)
- 2 Large eggs, separated, reserving yolks
- ½ t Kosher sea salt
- ½ C Heavy Whipping cream
Directions:
- Place a strainer over a medium bowl.
- Combine all ingredients in a medium saucepan over medium heat.
- Bring to a boil, stirring often, then immediately remove from heat.
- Pour into the strainer, and allow to cool to room temperature.
- Cover bowl tightly with plastic wrap and place into refrigerator until needed.
Maple Syrup topped Biscuits
Prep time
Cook time
Total time
An incredibly flaky, crispy and flavorful biscuit!
Author: Linda Davis
Recipe type: Baked goods
Cuisine: Californian
Serves:: 8
Ingredients:
- 3 C All-purpose flour, plus more for dusting
- 3 T Granulated sugar
- 1 T Baking powder
- 1 t Kosher sea salt
- ½ t Baking soda
- 12 T Unsalted butter, diced
- 1¼ C Cold Buttermilk
- ½ C Pure Maple Syrup, 1 T per biscuit
Directions:
- Line a baking sheet with parchment paper.
- In a large bowl whisk together flour, sugar, baking powder, salt and baking soda.
- Using a biscuit cutter, or your fingers, work cold diced butter into the flour mixture until it resembles coarse crumbs and still has some pea-sized butter pieces in it.
- Stir in buttermilk with a large spoon just until dry ingredients are mostly moistened.
- Turn the barely held together dough onto a very lightly floured surface.
- With a rolling pin, roll dough into a circle about ½" thick.
- (Tip #1)Fold in half so dough becomes 1" thick; repeat 3 more times.
- With a 3" round cutter, without twisting, cut into (6) ½" thick sized rounds.
- Gently pat the scraps together, lightly roll and cut into 2 more rounds.
- (Tip # 2) Place rounds on prepared baking sheet; cover with plastic wrap and refrigerate for an hour.
- Pre-heat oven to 425 degrees.
- Remove rounds from refrigerator and take off plastic wrap.
- (Tip #3) Using a spoon and 1 Tablespoon of maple syrup, top each of the rolls and gently rub onto each.
- (Tip #4) Place rolls into oven and immediately reduce heat to 400 degrees.
- Bake rolls on top rack of oven for 15-20 minutes, or until golden browned on top.
- Watch biscuits tops carefully to make sure they don't burn.
- Remove from oven, until cool enough to handle and slice horizontally with a serrated knife for sandwiches or leave whole as desired.
