Rodney Strong

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Ham and Coleslaw Biscuits

Paired with Chalk Hill Chardonnay

INGREDIENTS

2 cups White Lily flour
2 tablespoon baking powder
1 teaspoon Kosher salt
¼ cup cold vegetable shortening
3/4 cups cold well-shaken buttermilk
1 head green cabbage, finely sliced
2 large carrots, finely shredded
3/4 cup mayonnaise
2 tablespoons Greek yogurt
1 tablespoon grated sweet onion
2 tablespoons sugar
2 tablespoons Champagne vinegar
1 teaspoon dry mustard
1 teaspoons celery salt
Kosher salt
Freshly ground pepper
2 tablespoons melted butter
1/4 pound of thinly sliced country ham – warmed in a dry skillet

DIRECTION

Preheat oven to 450°F. Combine flour, baking powder, and salt into large bowl. Cut in shortening with pastry blender until crumbs are the size of peas. Blend in buttermilk with a fork, until dough pulls away from the side of the bowl. Fold in half and press down lightly, to finish bringing the dough together. Roll out with a rolling pin to 1” thick. Cut with a glass or biscuit cutter into 1 1/2 inch rounds. Place on baking sheet about an inch apart. Bake 8-10 minutes or until golden brown in color. Transfer biscuits to a wire rack to cool. Combine the cabbage and carrots in a large bowl. Whisk together the mayonnaise, yogurt, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and check for seasoning. Chill for 30 minutes. When biscuits cool slightly split them in half, and brush the inside with melted butter. Pile on ham and coleslaw and enjoy immediately.

Paired with Chalk Hill Chardonnay