Ingredients
1 1/4 c. all-purpose flour
3/4 c. instant polenta
1 tbsp. baking powder
1 tsp. sugar
Salt and freshly ground pepper
6 tbsp. unsalted butter
1/2 c. shredded sharp Cheddar cheese
1 c. milk
2 scallions
1 small celery rib
1 jalapeño
1/2 lb. sliced smoked ham
1/4 c. mayonnaise
1 tbsp. Dijon mustard
Preparation
Step 1Preheat the oven to 425°F. Lightly grease a large baking sheet. In a bowl, combine the flour, polenta, baking powder, sugar and 1/2 teaspoon each of salt and pepper. Using 2 table knives, cut in the butter until the mixture resembles coarse meal. Add the cheddar, then stir in the milk until the dough is moistened.Step 2Using 2 large soup spoons, scoop 8 mounds onto the baking sheet. Lightly press down on each mound. Bake the biscuits for about 19 minutes, until the tops are golden and the bottoms are browned. Transfer to a wire rack to cool slightly.Step 3In a mini food processor, pulse the scallions, celery, and jalapeño until finely chopped. Add the ham; pulse just until finely chopped. Pulse in the mayonnaise and mustard; season lightly with salt and pepper. Slice the biscuits; fill with the salad; serve.Step 4Notes: If you don’t have time to make both biscuits in this menu, the ham salad is terrific served on pita chips or crostini cut from a baguette.
