Inspired by the famed Callie’s Charleston Biscuits, these are cheese biscuits with ham baked in the center, ready to eat. They freeze well and can be quickly prepared as a party appetizer by heating them at 350° in aluminum foil for about twenty minutes.
FOR THE FILLING
1 1/2 cups chopped cooked ham
4 tablespoons unsalted butter, at room temperature
2 teaspoons honey
FOR THE BISCUITS
2 cups soft wheat self-rising flour
4 tablespoons unsalted butter, cut into 1/2-inch chunks and chilled for 15 minutes
2 ounces cream cheese, cut into 1/2-inch chunks and chilled for 15 minutes
1/2 cup shredded cheddar cheese
1/3 cup whole milk, plus more if needed
1 teaspoon prepared mustard
All-purpose flour for dusting
Melted butter for brushing the tops
Preheat the oven to 450°. Use a nonstick cake pan or baking sheet.
To make the filling, finely chop the ham using a food processor or a knife. Add the butter and honey by pulsing the food processor or mixing the ingredients in a bowl. Set aside.
To make the biscuits, measure the flour into a large mixing bowl. Add the cold chunks of butter and cream cheese and toss them in the flour to coat. Using a pastry blender or your fingertips, break up the chunks until they’re about the size of peas.
Stir in the cheddar cheese.
Combine the milk and mustard in a small bowl.
Make a well in the center of the flour mixture and pour in the milk mixture. Starting at the sides of the bowl, use a spatula or wooden spoon to toss the flour over the milk. Continue to work in the flour from the sides of the bowl, just until the dough comes together.
If the dough starts to pull away from the sides of the bowl and sticks to your fingers, you have the right amount of milk. If there are dry spots and the dough isn’t sticky when you touch it, add more milk.
Dust a surface with all-purpose flour and turn the dough out onto the surface. Flour your hands, then cuddle the dough by pressing your hands around the outer edges. Pat and press the top of the dough with your floured hands. Fold the dough in half, pat it, and fold it again. Repeat this two or three times until the outside of the dough feels less sticky and becomes smooth.
Use a rolling pin to flatten the dough into a rectangle a bit more than 1/8 inch thick. Cut the dough in half. Spread the ham mixture on half of the dough and then place the other half on top.
Using a bench knife, cut the biscuits into 1-inch squares. Place the biscuits in the cake pan or baking sheet so they touch if you like soft sides or about 1/2 inch apart for crisper sides.
Bake the biscuits in the center of the oven until they’re light golden brown, 8–10 minutes. Brush the tops with melted butter.