Servings: Makes 24 servings
- 1 cup all-purpose flour
- 1 cup cake flour (not self-rising)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup grated Cheddar cheese
- 4 tablespoons (1/2 stick) cold butter , cut into 1/2-inch pieces
- 2 tablespoons snipped fresh chives
- 1/2 teaspoon coarsely ground pepper
- 1 cup buttermilk
- Hot and Sweet Mustard or honey mustard
- 24 thin slices (about 3/4 pound) ham
- 1 pound green cabbage , cored
- 1/3 cup apple cider vinegar
- 1/4 cup sugar
- 1/4 teaspoon freshly ground pepper
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