Country Ham Biscuits Victoria Spencer   From Every Day with Rachael Ray May 2007 MAKES ONE DOZEN Prep Time: 15 min Cook Time: 10 min 3 cups flour 4 teaspoons baking powder 1 teaspoon salt 1/2 cup plus 2 tablespoons unsalted butter, chilled and cut into small chunks, plus softened butter for spreading 3/4 cup milk, plus more for moistening Pure maple syrup, for spreading 6 ounces thinly sliced dry-cured country ham or prosciutto 1. Preheat the oven to 475°. In a large bowl, sift the flour, baking powder and salt. Using a pastry cutter, cut the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add 3/4 cup milk and combine using a fork. Add more milk as necessary to form a firm, not sticky, dough. 2. On a lightly floured work surface, roll out the dough 1/2 inch thick. Using a small cookie cutter or juice glass, cut out biscuits; discard the scraps. Place the biscuits an inch apart on ungreased baking sheets and bake until golden, about 10 minutes. Transfer to a rack to cool. 3. Split the biscuits and layer with softened butter, syrup and the ham.

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