Ham biscuits with onion marmalade - country living

28 biscuits

Ingredients

Quantity Ingredient
2 cups Unsifted all-purpose flour
2 teaspoons Baking powder
¼ teaspoon Baking soda
½ teaspoon Salt
½ cup (1 stick) butter
¾ cup Buttermilk
Onion Marmalade (recipe follows)
¼ pounds Thinly sliced smoked ham

Directions

1. Heat oven to 425'F. In large bowl, combine flour, baking powder, baking soda, and salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.

2. Add buttermilk to flour mixture; stir gently until mixture clings together and forms a soft dough. Turn dough out onto lightly floured surface and knead 6 to 8 times. 3. With floured rolling pin, roll out dough to ½-inch thickness.

With floured 1-¼-inch-round cutter, cut out 28 rounds, rerolling dough if necessary. Place biscuits, about 1 inch apart, on ungreased baking sheets.

4. Bake biscuits 10 to 12 minutes, or until they start to brown on top and are golden brown on bottom. Remove from baking sheets and Cool on wire rack. (Biscuits may be made ahead and frozen, wrapped, for several weeks.)

5. Prepare Onion Marmalade. Marmalade may be kept in refrigerator up to 3 days or in freezer for several weeks.

6. To assemble: Divide ham into 28 pieces. Cut biscuits horizontally in half. Layer each bottom half with 1 piece of ham and 1 t Onion Marmalade. Replace biscuit tops and serve, or refrigerate overnight in an airtight container.

Onion Marmalade: In large skillet, heat 1 T olive oil over medium heat. Add 2 Cliced onions and 14 t crushed red pepper; cook, covered, 5 minutes, stirring occasional- ly. Stir in ⅓ C chopped pitted prunes, ¼ C Marsala, 3 T firmly packed light-brown sugar, 2 T cider vinegar, 1 t freshly-grated, peeled gingerroot, and ¼ t salt.

Reduce heat to low, and cook, covered, 12 to 15 minutes or until prunes soften and mixture achieves a dark-brown color. Stir frequently to break up prune pieces. Cool and transfer marmalade to jar or plastic container if making ahead.

Country Living/June/90 Scanned & fixed by DP & GG

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