Servings: Makes 24 servings
Position a rack in center of oven and preheat oven to 400°. In a medium bowl, whisk flours, baking powder, baking soda, and salt. Using a pastry blender, cut in cheese and butter until mixture is crumbly with a few pea-size pieces of butter. Add chives and pepper. Stir in buttermilk to make a soft, sticky dough. Quickly knead dough in bowl just until it comes together.
On an ungreased baking sheet, drop batter by rounded tablespoons, about 1 inch apart. Bake until golden brown, about 15 minutes.
Discard any tough white inner leaves of cabbage. Cut remaining cabbage into 1/4-inch thick slices (about 4 cups). Transfer to a medium bowl. In a small saucepan over medium-high heat, bring vinegar, sugar, salt, pepper and 1/3 cup of water to a boil, stirring until sugar is dissolved. Pour mixture over cabbage and toss well to combine. Cover with plastic wrap, let cool to room temperature, then transfer to an airtight container. Use a slotted spoon to serve. (Cabbage may be prepared up to 2 days ahead and refrigerated.)
Remove biscuits from oven and cool to room temperature. Split biscuits in half, spread with mustard, add ham, and top with cabbage slaw. Serve at room temperature.
Adapted from Back to the Table by Art Smith
From the December 2002 issue of O, The Oprah Magazine
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