Ham biscuit sandwiches with apricot mustard

INGREDIENTS

3 1/2 c.

all-purpose flour, spooned and leveled, plus more for work surface

1 1/2 tbsp.

baking powder

3/4 tsp.

baking soda

1 1/2 tbsp.

sugar

1 tsp.

kosher salt

1/2 c.

(1 stick) cold unsalted butter, cut into pieces, plus 2 teaspoons melted

1 3/4 c.

cold buttermilk

Sliced ham

Apricot Mustard, sliced extra-sharp Cheddar, and lettuce leaves, for serving

Apricot Mustard

1/2 c.

apricot jam

2 tbsp.

whole-grain mustard

1 tbsp.

Dijon mustard

DIRECTIONS

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.

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