Ham & Swiss Biscuits with Jalapeño-Plum Preserves

For an effortless game day snack, prepare the recipe 1 day ahead. To reheat, remove the biscuits from the cast iron skillet, wrap loosely in foil, and bake at 350° for 20 minutes or until warm.

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PREP TIME: 30 minutes

COOK TIME: 40 minutes

SERVINGS: 10

TOTAL TIME: 1 hour 10minutes

Ingredients

20 frozen tea biscuits

1 tablespoon Dijon mustard

2 tablespoons melted butter, divided

4 ounces thinly sliced Virginia ham, diced

1 1⁄2 cups shredded Swiss cheese, divided

Freshly ground pepper

2⁄3 cup plum preserves

1 tablespoon minced jalapeño

1 teaspoon lemon juice

1⁄4 teaspoon lemon zest

Notes

Click here for an instructional cooking video.

Source of recipe: Rebecca Gordon, Buttermilk Lipstick

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Instructions

Place biscuits on a parchment paper-lined baking sheet; cover with plastic wrap and let stand at room temperature to thaw, about 1 hour.

Preheat oven to 350°.

Stir together mustard and 1 tablespoon butter.

Flatten biscuits on a floured surface to measure about 4 inches; brush with mustard mixture.

Divide ham and 3/4 cup cheese evenly between biscuits. Pinch biscuit ends together and place seam side down in a lightly greased 10-inch cast iron skillet.

Brush tops with remaining 1 tablespoon butter. Top with remaining 3/4 cup shredded Swiss cheese.

Bake 40 to 45 minutes or until lightly brown. Sprinkle with freshly ground pepper.

Meanwhile, stir together preserves and remaining ingredients in a small bowl. Serve with biscuits.