Ham Biscuits

• 2 cups all-purpose flour, plus additional for sprinkling
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons baking powder
• 5 tablespoons chilled unsalted butter, cut into small pieces
• 2 to 3 tablespoons butter, at room temperature
• 1 cup buttermilk
• 12 thick slices Virginia ham or smoked ham, each about 2 1/2 inches round or square

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, combine 2 cups flour, baking soda, salt and baking powder.
3. Mix well.
4. Add the butter and buttermilk, and knead lightly by hand to make a cohesive dough.
5. Sprinkle a work surface with flour, and turn the dough onto it.
6. Knead with the heel of the hand about six times; do not overhandle.
7. Roll out into a flat circle about 3/4-inch thick.
8. Use a Champagne flute or biscuit cutter to press into 12 circles about 2 to 2 1/2 inches in diameter.
9. If desired, reroll the scraps of dough to make into biscuits.
10. Arrange the biscuits on a cookie sheet, and bake until lightly browned, 12 to 14 minutes.
11. Remove from heat and cool slightly.
12. To serve, split the biscuits in half and butter each cut side.
13. Insert a slice of ham between the halves, and close.
14. If desired, reheat in the oven for 2 to 3 minutes.
15. Serve warm.

flour, baking soda, salt, baking powder, butter, butter, buttermilk, virginia ham

Taken from cooking.nytimes.com/recipes/10843 (may not work)