Justin Fox Burks
These cheesy biscuit sandwiches marry two of my favorite Southern staples: pimento cheese and country ham. I like to serve them drizzled with honey mustard. — Jennifer Chandler, The Southern Pantry Cookbook.
Don’t feel like cutting out the biscuits? No worries. This recipe also works for drop biscuits. Just scoop 3 to 4 tablespoons of the dough, roll into a ball, lightly press to flatten, and bake as directed.
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, and salt. With the mixer on low, add the butter and mix until the mixture resembles coarse meal, 30 to 45 seconds.
Combine the buttermilk and 1 of the eggs in a small bowl and beat lightly with a fork. With the mixer on low, add the buttermilk mixture to the flour mixture and mix only until moistened. Add the cheese and pimientos to the dough and mix only until roughly combined.
Transfer the dough to a lightly floured work surface. Knead gently until well combined, 5 or 6 times. Pat out the dough to ½-inch thick. Using a 3-inch-diameter cookie cutter, cut out the biscuits. Gather the scraps, pat out until ½-inch thick, and cut additional biscuits.
Place the biscuits on the prepared baking sheet, about 2 inches apart. In a small bowl, lightly beat the remaining egg. Brush the tops of the biscuits with the beaten egg. Bake until golden brown and the biscuits are cooked through, 18 to 22 minutes.
To assemble, cut the ham slices into pieces slightly larger than the biscuits. Using a sharp bread knife, split the biscuits. Fill each biscuit with 1 or 2 pieces of the ham to make a sandwich. Serve warm or at room temperature.