Herbed Biscuit Ham Sandwiches

READY IN: 32mins
Recipe by duonyte

These biscuits look awfully good and I cannot wait for my herb garden to come up after the winter. The recipe suggests ham, but these biscuits would be good with pretty much any kind of filling, I would think. By chef Sarah DiGregorio published in Parade Magazine.

Top Review by doc egan

I just made a batch of these biscuits and they are great! Used fresh mint, parsley, and Mexican tarragon from our garden but had to use a freeze-dried dill weed (Liteman's). Try 'em, you'll like the recipe.

Ingredients Nutrition


  1. Preheat oven to 450 deg F. Put cubed butter in freezer.
  2. Combine flour, sugar, baking powder, salt, baking soda and herbs in a food processor pulse to combine. If you do not have all the herbs, just use more of the others, so that you have 1/2 cup total.
  3. Drop in butter cubes and pulse until mixture resembles coarse cornmeal.
  4. Pour in buttermilk and pulse until mixture just comes together.
  5. Turn dough out onto a lightly floured surface. Pat into a rectangle, then cut into thirds. Stack thirds on top of each other and pat out into a rectangle again. Repeat twice, then pat into a 4x12 inch rectangle.
  6. Cut in half lengthwise and then into 8 square biscuits.
  7. Bake on a parchment-lined baking sheet until puffed and golden, 10-12 minutes.
  8. Split biscuits and spread with mustard and honey. Top with ham and pickles and make into sandwiches.

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