A delightful twist on classic biscuits, featuring a savory touch and hearty country ham.
Preheat your oven to 450°F (230°C).
Ensure your oven is fully preheated before baking for even cooking.
In a mixing bowl, combine the flours, baking powder, baking soda, salt, and pepper.
Sift the dry ingredients together to ensure they are well combined and to aerate the flour.
Cut 6 tablespoons of the butter into small pieces and add to the flour mixture. Use a pastry blender to incorporate the butter until the mixture resembles coarse crumbs.
Keep the butter cold to achieve flaky biscuits.
Make a well in the center of the mixture and pour in the buttermilk. Gradually mix the flour into the buttermilk using a fork until a dough forms.
Do not overmix the dough to keep the biscuits tender.
Turn the dough out onto a lightly floured surface and roll or pat it to a 1/2-inch thickness. Cut out biscuits using a biscuit cutter.
Press straight down with the cutter to avoid sealing the edges, which can prevent rising.
Brush both sides of each biscuit with melted butter and place them on an ungreased baking sheet.
Spacing the biscuits slightly apart will result in crispier edges.
Bake the biscuits in the preheated oven until golden brown, about 10-12 minutes. Let them cool on the baking sheet for 5 minutes.
Keep an eye on the biscuits during the last few minutes to prevent overbaking.
Split the warm biscuits in half. Spread the bottom halves with Dijon mustard and top with a slice of country ham. Cover with the top halves and serve warm.
Serve immediately for the best flavor and texture.
