These stuffed biscuits make a nice alternative to daily sandwiches. They can be baked the night before and refrigerated until ready to pack in the morning.
½ cup finely chopped cooked ham
2 tablespoons pickle relish
1 tablespoon milk
2 teaspoons prepared mustard
1 cup unsifted all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
3 tablespoons vegetable shortening or butter (or a mixture)
⅓ cup milk
Stir together ham, pickle relish, milk, and mustard in a small bowl; set aside. Preheat oven to 375°F. Grease a baking sheet.
Combine flour, baking powder, and salt in a medium bowl. Cut in shortening with a pastry blender or 2 knives until mixture forms fine crumbs. Add milk and stir together. Roll out to a 16-inch square on a floured board. Cut into 4 (4-inch) squares. Divide ham mixture onto biscuit squares. Moisten edges of squares and fold over to make each into a triangle. Press edges together and transfer to baking sheet. Pierce center of each with tines of a fork.
Bake turnovers until golden brown and firm, 15 to 20 minutes. Serve warm or cool to room temperature, wrap, and refrigerate to pack in lunch boxes.
4 Servings