Ham and Buttermilk Biscuits with Pineapple Chutney

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Ham and Buttermilk Biscuits with Pineapple Chutney

Serves 12

For the biscuits:

  • 4 cups all-purpose flour
  • 2 tablespoon sugar
  • ½ teaspoon baking soda
  • 4 teaspoons baking powder
  • 2 teaspoons salt
  • 1 cup chilled unsalted butter or shortening
  • 1 ½ to 2 cups cold buttermilk

For the pineapple chutney:

  • 1 cup apple cider vinegar
  • ¼ teaspoon ground ginger
  • ½ teaspoon ground black pepper
  • ¼ a cup of brown sugar
  • ¾ cup golden raisins
  • 1 (20 ounce can) pineapple tidbits, in pineapple juice, drained
  • 2 tablespoon vegetable oil
  • Salt to taste

For the sandwiches:

  • 1 ½ – 2 pounds sliced ham

For the biscuits:

  1. Preheat oven to 450 degrees.
  2. In a large bowl, combine flour, sugar, baking soda, baking powder and salt. Cut butter into mixture until it resembles coarse crumbs. Add three-quarters cup of buttermilk, and stir until dough comes together and begins to leave the side of the bowl, adding additional milk if necessary.
  3. Turn dough out onto a floured surface. Lightly knead 10 times. Roll or pat dough to ½-inch thickness. Cut into disks using a 2 ½ -3-inch cutter. Place on a greased cookie sheet about one inch apart.
  4. Bake for 10 to 12 minutes until golden brown.

For the chutney:

  1. Combine first six ingredients in a blender or food processor. Pulse until ingredients reach a chunky puree.
  2. Heat oil in a large saucepan over medium high heat.
  3. Add pineapple mixture and reduce heat to medium low. Simmer, stirring frequently, until mixture is thick and most of the liquid has been evaporated – about 30 minutes.
  4. Allow chutney to cool then store in an airtight container in the refrigerator.
  5. To assemble the sandwiches:
  6. Cut each biscuit in half.
  7. Layer a few slices of ham on the bottom half of each biscuit.
  8. Spread about 1 tablespoon of chutney over each slice of ham.
  9. Place the top half of each biscuit over the chutney.

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