Recipe - Ham And Succotash Stew With Cheddar Biscuits

2 cup Allpurpose flour
1 tablespoon Doubleacting baking powder
One half teaspoon Salt
1 One fourth cup Heavy cream plus additional
for brushing
; the rounds
Unsalted butter; softened,
for
; spreading on the
; biscuits
One fourth cup Firmly packed brown sugar;
or to taste
One half pound Thinly cut or sliced up cooked country
ham; such as Smithfield
; , about

In a bowl whisk together the flour, the baking powder, and the salt, add 1
One fourth cups of the cream, and stir the mixture until it just forms a dough.
Gather the dough into a ball, knead it gently 6 times on a lightly floured
surface, and roll or pat it out One half inch thick. Cut out as many biscuits as
possible with a 2inch round cutter dipped in flour and transfer them to an
ungreased baking sheet. Gather the scraps, reroll the dough, and cut out
more biscuits in the same manner. Brush the tops of the biscuits with the
additional cream, prick them lightly with a fork, and bake the biscuits in
the middle of a preheated 425F. oven for 15 minutes, or until they are pale
golden. Transfer the biscuits to a rack and let them cool. The biscuits may
be made 1 day in advance and kept in an airtight container.

Halve the biscuits horizontally with a fork, spread each half with some of
the butter, and sprinkle it with about One fourth teaspoon of the brown sugar, or
to taste. On a baking sheet broil the halves under a preheated broiler
about 2 inches from the heat for 45 seconds to 1 One half minutes, or until the
sugar is melted and bubbling. Sandwich the ham between the biscuit halves.

Makes about 22 ham biscuits.

Gourmet May 1990

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