Buttermilk: 1/2 cup
Egg, extra-large: 2
Cheddar cheese, large grate: 1 1/2 cups
AP Flour, unbleached: 2 1/4 cup
Baking powder: 1 Tbsp
Kosher salt: 1 1/2 tsp
Butter, unsalted and cold: 1 1/2 sticks
Maldon salt: 1 tsp
Brown sugar cured ham, thinly sliced: 2 lbs
Pepper Jelly: 8 Tbsp
Butter, unsalted, room temperature: 2 1/2 Tbsp
1) Preheat your oven to 425°F. Line a baking sheet with a nonstick baking mat or parchment paper.
2) Using a fork, combine 1/2 cup of the buttermilk and one of the eggs in a small bowl. In a separate bowl, toss 1 cup of the cheese with 1 tablespoon of the flour. Put the coated cheese in a strainer and gently shake to remove any excess flour.
3) Sift 2 cups of the flour and the baking powder into the bowl of a stand mixer, then stir in the salt. Fit the mixer with the paddle attachment and mix on low. Slowly add the butter in 1/2-inch cubes and continue to mix until the butter is in pea-size pieces. With the mixer still running, pour in the buttermilk mixture, and mix just until all of the flour is damp. Add the floured cheese in about 4 batches, stopping the mixer as soon as it is incorporated.
4) Sprinkle the remaining 1/4 cup of the flour on a work surface and lay the dough on top. Knead it a handful of times, adding only enough flour as needed, until the dough is smooth.
5) Using a rolling pin, roll the dough into a 12-by-6-inch rectangle, about 1-inch thick.
6) Using a pizza cutter or sharp knife, cut the dough in half lengthwise, then cut each half into quarters, for a total of eight biscuits. Transfer the biscuits to the prepared baking sheet.
7) Grab the other egg and the remaining tablespoon of buttermilk and mix them together with a fork in a small bowl. Brush the top of the biscuits and sprinkle with the Maldon salt.
8) Pop them into the oven and bake for 10 minutes. Remove and quickly top the biscuits with the remaining 1/2 cup of cheese. Bake again until the tops are browned and the biscuits are cooked through, 10-15 mins.
9) Let the biscuits cool to the touch then slice each in half horizontally. Spread one tablespoon of pepper jelly on the top half of each biscuit, and 1/2 teaspoon of butter on the bottom. Neatly place 4 ounces of ham on each biscuit. Put ‘em together and enjoy!
Recipe by Executive Chef Michael Laukert.