disable dropcap
Ingredients
Serves 8
- 3 1/4 cups flour
- 1 3/4 cups cornmeal
- 2 tablespoons baking powder
- 2 teaspoons salt
- 1 1/2 tablespoons sugar
- 1 cup cold butter (2 sticks)
- 1 1/4 cups milk
- 1 cup apricot jelly
- 2 pounds ham, sliced
- Preheat the oven to 425°
- Mix all the dry ingredients in a bowl.
- Cut the butter into the flour with a pastry cutter or your hands, and combine until the mixture resembles coarse meal.
- Add the milk until the mixture is just combined.
- Turn the dough onto a floured surface, and pat it out until it's three-quarters of an inch thick.
- Cut rounds out of the dough with a biscuit cutter or drinking glass (about 2 1/2 inches in diameter) dipped in flour. Put the biscuits on a cookie sheet and bake them until they're golden brown, about 8 to 10 minutes.
- Allow the biscuits to cool enough to handle.
- Split biscuits in two and spread each half with apricot jelly (approximately 2 teaspoons per sandwich). Add a few slices of ham (approximately 2 ounces), and serve.
