From Southern Biscuits
By Nathalie Dupree and Cynthia Graubert
Our friend Barbara Morgan, from Covington, is a fabulous cook and entertains frequently. The ham biscuits can, of course, be served as soon as they are made, but when Barbara told me about freezing the biscuits with ham inside for cocktail parties, I was skeptical. After tasting them at Barbara's, however, Cynthia and I agreed they were more than acceptable, and so nice to make ahead. When baking the biscuits, be sure to adjust the recipe to pat the dough 1/4-inch thick and cut into 1 1/2-inch rounds.
3/4 cup butter, softened
1 small onion, finely chopped
2 tablespoons poppy seeds
2 to 3 teaspoons Dijon mustard
1 pound thinly shaved ham
1. Mix together the butter, onion, poppy seeds, and mustard in a small bowl. Spread the bottom halves of the biscuits with the onion mixture. Top with the shaved ham, and replace the top halves of the biscuits.
2. These may be served right away or stored in the refrigerator up to 2 days, tightly wrapped in aluminum foil. To freeze, wrap the biscuits in foil, then in a freezer bag. To reheat, defrost the still-wrapped biscuits in the refrigerator overnight. Reheat biscuits straight from the refrigerator in a 400°F oven, still in tightly wrapped foil, until heated through, about 15 minutes.
Makes 5 dozen.