Using a serrate knife, slice in wedges by drawing the knife back and forth (don't press down hard or the filling will squeeze out) to serve. Remove from the oven and let cool on a rack for 15 minutes before slicing.
Lift off the pan and peel away the plastic wrap.īrush the top of the biscuit with milk and bake for 30 to 35 minutes, until golden brown. Line a baking sheet with parchment.įlip the biscuit and pan over onto the prepared baking sheet. Spread the cut side of each biscuit half with the butter and. Refrigerate the filled biscuit for 30 to 45 minutes while you preheat the oven to 375☏. Place dough on surface generously dusted with Bisquick mix gently roll in Bisquick mix to coat. Place the ham on top, then sprinkle with the remaining cheese.īrush the outer edge of the uncovered dough with water, then pat the remaining dough into an 8" disk and place into the pan, pressing firmly around the edges to seal. Meanwhile, in medium bowl, stir baking mix and water until soft dough forms. Step 5 Place onto the baking tray, sprinkle each biscuit using the remaining 25g of crumbled cheese. Sprinkle with half the cheese, again taking care to leave the outside edge bare. Leaving the outer 1/2" of the dough uncovered, spread the dough in the pan with whole-grain mustard. Divide the dough in half and pat one half into the bottom of the prepared pan. Turn the dough out onto a lightly floured surface and fold it over three or four times. If any dry spots remain in the bottom of the bowl, use the remaining milk to bring them together. The dough should hold together when lightly squeezed. In a medium bowl, whisk together the flour, baking powder, salt, dry mustard, and chives.Ĭut in the cold butter until the mixture is crumbly, with some larger pieces of butter remaining.Īdd 3/4 cup of the milk, mixing until evenly moistened.
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