Cornmeal Biscuit Ham Sandwiches with Honey Mustard Sauce

This post is sponsored by Oscar Mayer as a member of Clever. The opinions and text are my own.

Cornmeal is added to a fluffy biscuit recipe and topped with applewood smoked ham and creamy mustard sauce. These cornmeal biscuit ham sandwiches with honey mustard sauce make a delicious breakfast, brunch, or anytime meal! 

Holy smokes are these good! I just had to say that up front. I've always loved biscuits, but I definitely didn't realize how serious business biscuits are until I moved to Nashville. Suddenly the shortcut-y kind I'd mix up on occasion at home didn't seem so awesome anymore. Plus I'd never even considered the possibility of biscuits acting as a sandwich! Thankfully one morning biscuit sandwiches were served at a work breakfast, where I was all 'OMG a biscuit sandwich!' and everyone else was all 'well, duh, where have you been?'.

I guess the answer to that is sheltered, but that just means now's my chance to make up for lost time. Cornmeal biscuits are topped with Oscar Mayer Selects Natural Applewood Smoked Ham and a creamy honey mustard sauce, and then popped in the oven until they're warm. These biscuit ham sandwiches make an incredible breakfast, brunch, lunch, dinner...you name it. Biscuit sandwiches are versatile in all the best ways.

Forgive me, biscuit purists, because I've taken a few liberties in making these cornmeal biscuits. For one, (the obvious), yellow cornmeal is added to the dry ingredients for a distinctively cornbread-like flavor, while still retaining the fluffy nature of biscuits. These biscuits are the best of both worlds in my opinion, because having to choose between biscuits and cornbread is not a decision I'd like to make. Getting to enjoy them both at once? Perfection. Then instead of the heavy cream or buttermilk you often see in biscuit recipes I used 1% milk, simply because that's what I had on hand. You can most definitely use cream/buttermilk/whole milk/etc. as you wish!

Now let's talk turkey...errr, ham! I used Oscar Mayer Selects Natural Applewood Smoked Ham in these cornmeal biscuit ham sandwiches as it's made without artificial ingredients, artificial preservatives, artificial colors, gluten, or by-products. That's a whole lot of goodness right there! With Oscar Mayer Selects Natural products, you and your family get to enjoy delicious, quality cold cuts that are minimally-processed without giving up the good stuff. Totally works for me.

Added to these biscuit ham sandwiches is a creamy mustard sauce that rounds out the flavors of the cornmeal biscuits and applewood smoked ham beautifully. The biscuit recipe below yields about five 3"-wide biscuits, so these sandwiches can be prepared individually or all at once to easily feed a crowd. If serving several people, I suggest slicing the biscuits in half horizontally, placing the bottoms next to one another in a baking dish (as close as you can get them), and then laying the ham and mustard sauce on top. Place the biscuit tops over each bottom and bake. All that's left is to separate them out and serve while warm!

There are five delicious varieties of Oscar Mayer Selects Natural cold cuts - Slow Roasted Turkey, Applewood Smoked Turkey, Rotisserie Seasoned Chicken, Applewood Smoked Ham, and Slow Roasted Roast Beef. Learn more about Selects Natural and Oscar Mayer products by visiting the Oscar Mayer website, Facebook, Twitter, and Tumblr.

Cornmeal Biscuit Ham Sandwiches with Honey Mustard Sauce

Alyssa

Cornmeal is added to a fluffy biscuit recipe and topped with applewood smoked ham and creamy mustard sauce. These cornmeal biscuit ham sandwiches with honey mustard sauce make a delicious breakfast, brunch, or anytime meal! 

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Prep Time 14 mins

Cook Time 22 mins

Total Time 36 mins

Course Sandwich

Cuisine American

Servings 4 sandwiches

Calories 415 kcal

Ingredients

  

For the Cornmeal Biscuits:

• 1 cup all-purpose flour plus more for dusting
• 1 cup yellow cornmeal
• 1 tablespoon granulated sugar
• 3 teaspoon baking powder
• ¾ teaspoon salt
• 5 tablespoon unsalted butter, cold
• ¾ cup milk (I used 1%, use your preferred)

For the Sauce:

• 1 ½ tablespoon unsalted butter, melted
• 1 tablespoon mustard
• ½ tablespoon honey
• ½ teaspoon worcestershire sauce

For the Sandwiches:

• 8 oz Oscar Mayer Selects Natural Applewood Smoked Ham

Instructions

 

For the biscuits:

• Preheat oven to 400 degrees F. Add flour, cornmeal, sugar, baking powder, and salt to a bowl and whisk to combine.
• Grate cold butter using a box grater so that it's in small pieces and work into dry ingredients until mixture is coarse and crumbly. Alternatively you can cut in butter using a pastry cutter.
• Add milk and stir until dough is cohesive. Turn out dough onto a very well-floured surface and press into a rectangular shape. Sprinkle flour over top and fold dough over onto itself. Add flour as needed if dough is too sticky. Repeat 2-3 times, ending with a rectangle about 1" thick.
• Press a round cookie cutter into flour and then cut out biscuits. I used a 3" round cutter. Take care not to twist the cutter when you're cutting through the dough, as this can prevent the outside of the biscuits from rising all the way.
• Place biscuits equally-spaced on an ungreased baking sheet and bake for 12-15 minutes, or until biscuits are golden brown and browned on the bottoms. Let cool.

For the sauce:

• Melt 1 ½ tablespoon unsalted butter and add mustard, honey, and Worcestershire sauce. Whisk together until smooth.

To assemble sandwiches:

• Preheat oven to 350 degrees F. Cut biscuits in half horizontally and place biscuit bottoms next to one another in a baking dish. Add 2 oz of applewood smoked ham on top of each biscuit (about 6-7 slices), and then spread honey mustard sauce evenly over ham. Top each with biscuit tops and brush with additional melted butter if you'd like. Bake for 10 or so minutes, or until sandwiches are warmed throughout.

Notes

The biscuit recipe yields about five 3"-round biscuits, so the quantity may be more or less depending on the size and shape of your cutters.

Biscuit recipe adapted from Food Network

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.