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Ham, Comté, & Dijon Biscuits
Ooh la la! These French-inspired biscuits are flaky, cheesy, and packed with salty bits of ham—like a très chic ham and cheese sandwich in biscuit form. Perfect for breakfast sammies or slathered with extra Dijon mustard and eaten on its own.
Active Time: 20 Min
Total Time: 45 Min
Servings: 8 to 12
Ingredients
- 1 cup buttermilk
- 1 cup sour cream
- ½ cup Plochman’s Dijon Mustard
- 4 ½ cups all-purpose flour, plus more for dusting
- 1 Tbsp kosher salt
- 2 Tbsp baking powder
- ½ tsp baking soda
- 1 stick unsalted butter, cold and cut into ¼-inch-thick pats, plus 1 Tbsp melted butter
- 4 cups (about 1lb) shredded Comté cheese
- 3 cups (about ¾ lb) small-diced smoked ham
- ¼ cup thinly sliced chives
Directions
- Preheat the oven to 425ºF. In a medium bowl, whisk together the buttermilk, sour cream, and mustard until smooth.
- In the bowl of a food processor, combine the flour, salt, baking powder, baking soda, and cold butter. Pulse 4 to 5 times until the butter is broken into pebble-sized pieces and incorporated evenly throughout the flour. Transfer the mixture to a large mixing bowl.
- Pour the wet ingredients into the dry ingredients. Using a wooden spoon, fold in the cheese, ham, and chives.
- Lightly dust a work surface with flour. Set the dough down, and lightly dust the top of the dough with more flour. Gently knead the dough until no dry flour remains.
- Using a rolling pin, roll the dough into a ½ inch thick rectangle. Using a 3” round cookie cutter, cut circles out of the dough. Re-roll the remaining dough and repeat this process for a total of 12 biscuits.
- Transfer the biscuits to a sheet pan lined with parchment paper. Brush the biscuits with the melted butter. Bake for 15 to 18 minutes until the biscuits are golden brown and have doubled in height.
