Ingredients
1¼cupsall purpose flour
¾cupinstant polenta
1tbspbaking powder
1tspsugar
salt and freshly ground pepper
6tbspunsalted butter
½cupsharp cheddar cheese,shredded
1cupmilk
2scallions
1small celery rib
1jalapeno
½lbsmoked ham,sliced
¼cupmayonnaise
1tbspdijon mustard
Preparation
Preheat the oven to 425 degrees F. Lightly grease a large baking sheet.
In a bowl, combine the flour, polenta, baking powder, sugar and ½ 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.
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.
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, then serve and enjoy!
