Herbed Biscuit Ham Sandwiches

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.

• Ready In: 32 mins
• Yields: 8 biscuits

Ingredients

• 8  tablespoons  cold unsalted butter, cubed
• 2  cups all-purpose flour, plus additional for work surface
• 1  teaspoon sugar
• 1  tablespoon baking powder
• 1⁄4 teaspoon kosher salt
• 3⁄4 teaspoon baking soda
• 2  tablespoons  choppped fresh dill
• 2  tablespoons  chopped of fresh mint
• 2  tablespoons  chopped flat leaf parsley
• 2  tablespoons  chopped fresh tarragon
• 3⁄4 cup buttermilk

• For sandwiches

•  mustard
•  honey (optional)
•  sliced ham
•  bread and butter pickles

Directions

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.