Weekend at the Cottage Recipes

Light and fluffy drop biscuits baked with cheddar, Gruyère and oven-baked ham, then finished with a swipe of honey butter

Ingredients

• 3 C unbleached all-purpose flour

• 1 T baking powder

• 1 tsp baking soda

• ½ tsp kosher salt

• ½ tsp garlic powder

• 1⁄8 tsp cayenne pepper

• 1½ sticks cold butter (12 tablespoons), frozen

• 1 C sharp cheddar cheese, grated

• ½ C Gruyère, grated

• 1 C cooked ham, finely diced

• 1 T fresh chives, chopped

• 1 T fresh parsley, chopped

• 1½ C buttermilk, cold

For finish:

• 2 T butter, melted

• 1 tsp honey

DIRECTIONS

1. Preheat oven to 425°F. Line 2 large baking sheets with parchment paper.

2. Combine flour, baking powder, baking soda, salt, and garlic powder in a large bowl.

Whisk to combine.

3. Grate cold butter into bowl and stir with dry ingredients until combined.

4. Add cheeses, ham and fresh herbs and stir to combine.

5. Add the buttermilk little by little, stirring with each addition. Dough should be sticky.

Drop small clumps of dough (about 3 tablespoons worth) onto baking sheets, 12 per sheet.

6. Bake trays one at a time for 15 – 20 minutes until biscuits are golden, rotating the pan halfway through the cook time.

7. Once out of the oven, melt honey into melted butter. Give each biscuit a light swipe of the honey-butter mixture using a pastry brush.

6. Cool for 20 minutes (runny) or 40 minutes (slightly runny). Serve with assorted crackers, nuts and fresh fruit.