Cheddar-Polenta Biscuits with Ham Salad


Slideshow: Fast Pork Recipes


  • Total Time:
  • Servings: makes 8 sandwiches

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  • 1 1/4 cups all-purpose flour
  • 3/4 cup instant polenta
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • Salt and freshly ground pepper
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/2 cup shredded sharp cheddar cheese, packed
  • 1 cup milk
  • 2 scallions, white and light green parts, chopped
  • 1 small celery rib, cut into 1-inch pieces
  • 1 jalapeño, seeded and quartered
  • 1/2 pound sliced smoked ham, coarsely chopped
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard

How to make this recipe

  1. Preheat the oven to 425°. Lightly grease a large baking sheet. In a bowl, combine the flour, polenta, baking powder, sugar and 1/2 teaspoon each of salt and pepper. Using 2 table knives, cut in the butter until the mixture resembles coarse meal. Add the cheddar, then stir in the milk until the dough is moistened.

  2. Using 2 large soup spoons, scoop 8 mounds onto the baking sheet. Lightly press down on each mound. Bake the biscuits for about 19 minutes, until the tops are golden and the bottoms are browned. Transfer to a wire rack to cool slightly.

  3. In a mini food processor, pulse the scallions, celery and jalapeño until finely chopped. Add the ham; pulse just until finely chopped. Pulse in the mayonnaise and mustard; season lightly with salt and pepper. Slice the biscuits; fill with the salad; serve.


If you don't have time to make the biscuits, the ham salad is terrific served on pita chips or crostini cut from a baguette.

Contributed By Photo © Tina Rupp Published April 2005

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