This humble sandwich started as a way of using up leftover ham after large family dinners, but the combination of tender and flaky biscuits and salty ham makes this sandwich worthy of an effort all its own. For those of us who aren't lucky enough to have a leftover ham in our fridge, any ham that fits your preference will work (honey roasted, jamón Serrano, black forest)—in fact, some good-looking bacon will work in pinch as well.
At first glance, this biscuit recipe may seem a little unorthodox. It is basically a simple biscuit mix, with butter, sour cream, and a can of lemon-lime soda. You can keep a big container of this biscuit mix (all the dry ingredients) mixed and ready to go, for those moments when quick, easy biscuits are needed. Depending on the ham, a quick fry in a hot pan can be a nice touch, and some mustard and pickles are a real asset. I make these biscuits on the small side and encourage multiple helpings, but that's personal preference.
- Yield:Serves 4-6 (makes 36 2 1/2 X 2 1/2 inch biscuits)
- Active time: 10 minutes
- Total time:30 minutes
- 20 ounces (4 cups) flour
- 2 tablespoons baking powder
- 5 tablespoons dry milk
- 2 teaspoons salt
- 1/2 cup (1 stick) chilled butter
- 1 (12 ounce) can of sparkling lemon-lime soda (Sprite, 7up)
- 1 (8 ounce) container sour cream
- 1/2 – 1 pound of ham
- mustard (optional)
- pickles (optional)
Preheat oven to 425°F degrees. Mix flour, baking powder, dry milk and salt until well combined.
Cut butter into dry ingredients until it resembles a coarse meal. Add soda and sour cream and mix until a loose dough is formed.
Turn dough out onto floured surface and gently knead until the dough comes together. Roll dough out into a 1/2 inch thick square and cut into evenly sized pieces. Place on prepared baking sheet and bake 15-20 minutes until golden brown.
When biscuits are cool enough to handle, split and stuff with ham, and if desired a smidge of mustard and a few pickles. Serve ham and biscuits with hot, sweet milky tea.