Ham Stuffed Cream Biscuits with Honey Dijon Butter
Appetizer, Breakfast, brunch
ham-biscuits, ham-stuffed-buttermilk-biscuits, Southern-biscuits
[2 ½] inch biscuits
heavy whipping cream plus 2 Tbsp
thinly sliced smoked ham
Preheat the oven to 450°F and line 2 baking sheets with parchment paper.
Sift together the flour and sugar. Gradually add 2 ¼ cup heavy cream mixing until the dough forms.
Turn out onto a lightly floured surface, and knead a few times coating with flour just until the dough is not sticky.
Roll out to around ½ inch thickness.
Use a floured 2 ½ inch biscuit cutter to cut into rounds.
Place onto the parchment lined baking sheet. Brush the tops with the remaining heavy cream.
Bake for 12 minutes or until golden.
While the biscuits are baking, use a hand mixer and whip together the ingredients for the Honey-Dijon butter. Whip for 2 minutes until creamy and light.
To assemble: Fill the biscuits with sliced ham and a generous slathering of honey-mustard butter. Serve immediately.
You can cut these biscuits into any size you like. The yield can vary depending on the thickness of the dough and the biscuit cutter used.