3 1/2 c.
all-purpose flour, spooned and leveled, plus more for work surface
1 1/2 tbsp.
(1 stick) cold unsalted butter, cut into pieces, plus 2 teaspoons melted
Apricot Mustard, sliced extra-sharp Cheddar, and lettuce leaves, for serving
- Preheat oven to 450°F. Whisk together flour, baking powder, baking soda, sugar, and salt in a bowl. Cut in cold butter with a pastry blender or fork until coarse crumbs form.
Make the biscuits: Stir buttermilk into flour mixture until just combined. Turn out dough onto a well-floured work surface and knead lightly 3 or 4 times. Pat into a 3/4-inch-thick rectangle. Cut into 9 squares and transfer to a baking sheet, placing close together but not touching. Brush with melted butter. Bake until golden brown, 18 to 20 minutes.
- Halve biscuits and top with ham. Serve with Apricot Mustard, Cheddar, and lettuce alongside.
Make the Apricot Mustard: Whisk together apricot jam, whole-grain mustard, and Dijon mustard in a bowl. Makes 2/3 cup.