• 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon fresh ground pepper
  • 10 tablespoons unsalted butter , cold
  • 1 cup buttermilk
  • 1/4 cup Dijon mustard
  • 1/4 cup butter , room temperature
  • 24 slices country ham (about 1 lb.) or 24 slices baked ham (about 1 lb.)
  • 1 Heat oven to 450 degrees.
  • 2 Make buttermilk biscuits: mix flours, baking powder and soda, salt, and pepper in mixing bowl. Cut 6 T. butter into small pieces and add to flour mixture. Cut in butter with pastry blender or 2 knives until mixture resembles fine meal. Melt remaining 4 T. butter and set aside. Make well in flour mixture, pour in buttermilk, and gradually work flour into buttermilk using fork.
  • 3 Turn dough out onto lightly floured surface. Roll or pat evenly 1/2-inch thick. Using 2-1/2″ biscuit cutter or rim of glass, cut out 12 biscuits. Brush both sides with melted butter and place on ungreased baking sheet.
  • 4 Bake until golden, 10-12 minutes. Let cool on baking sheet at least 5 minutes before splitting.
  • 5 Split warm biscuits in half. Spread bottom half with mustard and top with butter. Place 2 slices ham on each bottom half and cover with top. Serve warm.