Delicious, bite-size ham-y goodness is on the blog today! Hooray for Ham Biscuit Sliders!
I must admit, this recipe was a total accident. Here’s the story…
I was making homemade biscuits last weekend. And I was NERVOUS! Things were going pretty smoothly on the morning I made these biscuits and all the signs of a good recipe in the making were there: flour everywhere, I’d just baked a cake that turned out perfectly and my favorite Hallmark Christmas movie (The Spirit of Christmas, if you’re wondering) was playing in the background…but let’s be honest, sometimes recipes just fail.
After I kneaded the biscuit dough approximately 4.5 times, I used a 2 inch pastry cutter, covered them and let them rise in the warmest place in my house…because I read somewhere, sometime ago that you should let biscuits rise before baking.
I left them there for about an hour and they didn’t rise much (maybe a little but barely). But I popped them in the oven anyway. Here’s what came out…
The smallest, cutest (flakiest!) biscuit I ever did see.
While these are about two sizes smaller than what I was expecting, they turned out great! I’ve said it once and I’ll say it again — what a wonderful accident these delicious biscuits were. They ended up being perfect for sliders and I was able to feed a larger crowd.
You get a biscuit. You get a biscuit. YOU get a biscuit.
I filled these with a honey-maple glazed ham and served with two types of mustard. Scrumptious!
- 1 envelope active dry yeast
- 1/2 cup warm water
- 2 cups buttermilk
- 5 1/2 cups flour
- 1 1/2 tablespoons baking powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking soda
- 1/4 cup sugar
- 3/4 cup shortening
Preheat oven to 425 degrees.
In a small mixing bowl, combine yeast with warm water and let stand for 5 minutes. Then add buttermilk and stir.
In separate, medium size bowl, add flour, baking powder, salt, baking soda and sugar. Mix to combine.
Cut in shortening until the mixture is course.
Add buttermilk and yeast mixture, then stir with a fork until just combined. Be careful not to over mix.
Transfer dough onto a well-floured surface and knead 4-5 times.
Roll dough and cut with a a 2 inch pastry cutter. Place on lightly greased baking sheet. Cover and move to a warm area and let the biscuits rise for an hour.
Bake for 10 minutes or until biscuits are golden brown.