HONEY BUTTERMILK BISCUIT SANDWICHES

These buttermilk biscuit sandwiches are an early-morning tailgater’s dream. A “ham and cheese” sandwich never tasted so good.

2 cups plus 2 tablespoons all-purpose flour

4 teaspoons baking powder

¼ teaspoon baking soda

¾ teaspoon salt

6 tablespoons cold butter, cubed

1 cup plus 2 tablespoons cold buttermilk, divided

2 tablespoons honey

1 tablespoon butter, melted

6 thick-cut slices ham, cut into halves

3 slices Cheddar cheese, cut into quarters

Preheat the oven to 400 degrees. Combine the flour, baking powder, baking soda, and salt in the bowl of a food processor. Cover and pulse until well mixed. Add the cold butter, and pulse again until pea-size crumbs form. Pour the mixture into a bowl, and make a well in the center. Add 1 cup of the buttermilk in the center, and mix with your hands until all of the loose crumbs come together. Do not overmix.

Lightly flour a clean counter, and roll the dough to 1 inch thick. Use a 2-inch round biscuit cutter or a straight-sided glass to make as many biscuits as you can in the first batch, since it will be the fluffiest. Place the biscuits on a baking sheet so that they are touching. Gather the remaining dough into a disk, and roll out again. Cut the biscuits out, and place on the baking sheet. Brush the tops of the biscuits with the remaining 2 tablespoons buttermilk, and bake for 15 minutes, or until golden.

Mix together the honey and melted butter. As soon as the biscuits come out of the oven, brush the tops with the honey mixture. Let them cool slightly, and then split the biscuits. Place one half slice of the ham and a quarter slice of the cheese on each biscuit bottom, and then place the top half back on. Serve these biscuits warm or at room temperature.

MAKES 12 SERVINGS.