Country Ham and Cheddar on Biscuits with Currant-Mustard Chutney

By Marge Perry & David Bonom
Call them tea sandwiches or call them sliders—either way, these diminutive little sandwiches are a powerhouse of flavor. Note: make an extra batch—or two—of the chutney. It’s great on grilled meat and poultry, terrific on sandwiches, and classic served over cream cheese with crackers.
  • Yield: Makes 24 sandwiches
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INGREDIENTS

  • All Purpose Flour
  • Apple Jelly
  • Baking powder
  • Baking soda
  • Biscuits
  • chilled unsalted butter
  • Chutney
  • coarse ground black pepper
  • country Dijon mustard
  • country ham
  • curry powder
  • dried currants
  • Egg yolk
  • Fresh ginger
  • Ground cinnamon
  • low fat buttermilk
  • olive oil
  • onion
  • raspberry vinegar
  • Salt
  • sharp cheddar cheese
  • sugar
  • Water

DIRECTIONS

  1. For the chutney, heat the oil in a medium nonstick skillet over medium heat. Add the onion and ginger
  2. Preheat the oven to 425°F.
  3. Combine the flour, baking powder, pepper, baking soda and salt in a large bowl. Using a pastry blender cut the butter into the flour until it resembles coarse crumbs. Stir in the buttermilk until the mixture is moistened
  4. On a lightly floured surface, roll the dough out to a scant 1/2-inch thickness. Using a 2-inch fluted biscuit cutter, start at the outside edge of the dough and cut out the biscuits and set on a large nonstick baking sheet. Gently press the dough scraps together and roll it out to 1/2-inch thickness. Cut out enough biscuits to equal 24 and place them on the baking sheet. Brush the tops with the egg yolk.
  5. Bake the biscuits in the center of the preheated oven until they are puffed and the tops are golden brown. Remove from the oven and cool 15 minutes.
  6. Split the biscuits in half horizontally and set aside. Lay the ham slices on a cutting board in a single layer. Using the fluted 2-inch biscuit cutter, punch out 24 ham circles and place one on the bottom half of each biscuit. Lay the cheese slices on the cutting board and punch out 24 circles and place each on top of the ham. Wrap the ham and cheese scraps and save for another use. Spoon the chutney evenly on top of each biscuit the replace the top half of each biscuit. Can be assembled several hours ahead and kept in the refrigerator.