Ingredients:

  • 115g (1 stick / ½ cup) Unsalted Butter, softened
  • 2 Tbsp Dijon Mustard (high quality)
  • 1 Tbsp Wholegrain Mustard
  • 1 tsp Runny Honey or Maple Syrup (optional, for balance)
  • ¼ tsp Fine Sea Salt (for butter)
  • 385g (3 cups) All-Purpose Flour
  • 1 Tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Fine Sea Salt (for dough)
  • 1 tsp Granulated Sugar (optional, helps browning)
  • 170g (12 Tbsp / 6 oz) Unsalted Butter, frozen and grated or diced small
  • 350ml (1 ½ cups) Cold Buttermilk (full-fat is recommended)
  • 225g (8 oz / 1 ½ cups) Cooked Smoked Ham, diced very small
  • 115g (1 cup) Sharp Cheddar Cheese, grated
  • 2 Tbsp Fresh Chives, finely chopped
  • 1 Large Egg, whisked with 1 Tbsp water (for egg wash)
  • Pinch of Flaky Sea Salt (for topping)

Instructions:

  1. Make the Mustard Butter: Combine the softened butter, both mustards, honey (if using), and salt in a small bowl. Mix thoroughly until smooth. Scrape onto a piece of cling film, roll into a log, and chill until firm.
  2. Combine the Filling: In a separate small bowl, gently mix the diced ham, grated cheddar, and chives. Keep the filling chilled.
  3. Combine Dry Ingredients: Whisk together the flour, baking powder, baking soda, salt, and sugar in a large mixing bowl.
  4. Cut in the Butter: Add the very cold, cubed (or grated) butter to the flour mixture. Using your fingertips or a pastry blender, quickly work the butter into the flour until the mixture resembles coarse meal with some pea-sized chunks remaining. This is key for flakiness.
  5. Add Liquid: Pour the cold buttermilk into the dry mixture all at once. Mix gently with a fork or rubber spatula just until a shaggy dough forms. Do not overmix.
  6. Knead and Chill: Turn the dough onto a lightly floured surface. Fold the dough over onto itself 4-6 times until it just comes together. Pat into a square disc about 1 inch (2.5 cm) thick. Wrap tightly and refrigerate for 30 minutes.
  7. Cut the Dough: Preheat oven to 425°F (220°C). Line a baking sheet with parchment. Roll or pat the chilled dough to ½-inch (1.25 cm) thickness. Use a 2 ½ to 3-inch biscuit cutter to cut out 16 even circles. Press straight down and lift; do not twist the cutter.
  8. Stuff the Biscuits: Place 8 of the dough circles on the prepared baking sheet. Spoon about 2-3 tablespoons of the ham filling onto the center of each circle, leaving a ½-inch border.
  9. Seal the Pockets: Place the remaining 8 dough circles directly on top of the filling, aligning the edges. Use your fingers to firmly press and seal the edges of the top and bottom dough pieces all the way around, creating a fully enclosed pocket.
  10. Glaze and Bake: Brush the tops of the biscuits with the egg wash (if using) and sprinkle with flaky sea salt.
  11. Bake: Bake for 18–20 minutes, or until the biscuits are well-risen and deeply golden brown.
  12. Cool and Serve: Transfer the hot biscuits to a wire rack. Serve immediately with generous dollops of the chilled Mustard Butter.