Sweet Heat and Salt Cured Mini Sammies
1 pkgcountry ham slices
1 sm. jar(s)jalapeno pepper jelly
24 smallsweet potato biscuits (recipe follows)
2 cself rising flour
2 mediumbaked sweet potatoes, scooped and chilled
1/2 - 2/3 cbuttermilk
1/4 clard, chilled
How to Make Sweet Heat and Salt Cured Mini Sammies
Preheat oven to 350*F.
Prick sweet potatoes with fork and microwave on high 8-10 minutes or untill tender. Remove and cool a little. Cut in half, and with a spoon ,scoop out flesh. Chunk it up a little, but do not mash. You want good size chunks. Cool in fridge or freezer til cold. Also chill lard.
While potatoes are cooling ...
In large bowl sift flour and cut in lard. (you want pea size pieces)
Add in sweet potatoes and stir lightly with spatula.
Add buttermilk , a little at a time and fold together to make a soft dough.
Turn out onto lightly floured counter and knead about 6 or 7 times. Do not over knead .
Roll out with rolling pin to about 1/2" thickness.
Cut out with a 2 1/4" cookie or biscuit cutter and place on sprayed baking sheet, not touching.
Bake 20 - 30 minutes
- Fry country ham slices a few minutes each side. Set aside to cool.
- Split biscuits . Cut country ham into smaller pieces.
Put ham on biscuit and add a small dollop of jalapeno pepper jelly, then add biscuit top.
Good served warm or room temp.
- For a breakfast/brunch treat , add a sunny-side-up quail egg to sammie !