Smoked Cheddar Biscuits with Luscombe Farm's Jalapeno Jelly and Ham

**Recipe Featured in Edible Dallas & Fort Worth Magazine, Fall 2011*

Have left over Holiday Ham from Thanksgiving? Here's a great recipe that will sure to be a crowd pleaser.

• 4 teaspoons cane sugar
• 2 teaspoons sea salt
• 2.5 teaspoons baking powder
• 4.75 cups all purpose flour
• 1.5 sticks of butter
• 1.5 cups smoked cheddar cheese (grated)
• 2 cups whole milk
• 1 egg beaten
• 9-ounce Luscombe Farm's Jalapeno Peach Jelly
• 1 pound pasture-raised smoked ham, thinly slices and torn into half dollar sized pieces

1.) Preheat oven to 375 degrees Fahrenheit

2.) Sift together sugar, salt, baking powder and flour. Using a pastry cutter, cut butter into dry ingredients. Butter should be worked in until it is in small pea-sized pieces

3.) Add cheese and mix. Next, add mile and stir, forming a dough ball

4.) Turn out onto floured surface and knead until dough forms. The dough should be dry enough so that it doesn't stick to your hands or the surface. You may need to add a pinch or two of flour to achieve this consistency

5.) Roll dough with floured rolling pin to a 1" thickness

6.) Cut with a 2" round cutter and place on a parchment lined baking sheet. Space out the biscuits and give them room to rise. With the scrap dough, you may repeat this procedure additional times until all the dough is used

7.) Brush the biscuits with a beaten egg and bake for 15 minutes

8.) To assemble: Slice warm biscuits horizontally and place tops to one side. Spread 2 teaspoons of Luscombe Farm's jelly on each bottom half then place several pieces of ham on top of jelly. Replace tops of biscuits to complete the sandwich.