Bunny Biscuits with Ham

Cooking Instructions

Heat oven to 450°F. Have a baking sheet ready.

To make dough in food processor: Process flour, baking powder and baking soda to mix. Add butter and shortening. Process on/off until coarse crumbs form. With motor running, add buttermilk. Process just until dough leaves sides of bowl. By hand: In a medium-size bowl, mix flour, baking powder and baking soda until blended.  Cut in butter and shortening with pastry blender, or work it in with fingertips until lumps are no larger than small peas.  Stir in buttermilk with a fork until mixture clumps together. Press dough into a ball.

 On a lightly floured surface with a lightly floured rolling pin, roll dough into a 10x6-inch rectangle.  With a long edge facing you, fold in both short ends so they meet in center.  Fold dough in half (as if you were closing a book) forming a packet 4 layers thick. Again roll dough into a 10x6-inch rectangle.

With a floured 21/2-inch bunny-shaped cutter (or other simple 21/2-inch cutter), cut dough in one downward motion. Place biscuits 11/2 inches apart on ungreased baking sheet. Brush tops with melted butter. Gently press scraps together, reroll and cut more biscuits.

Bake 10 to 12 minutes until biscuits are lightly browned. Remove to a wire rack. While still warm, split biscuits with a sharp knife. Let cool, then store airtight up to 1 day.

To assemble: Spread cut sides of each biscuit with Mustard-Maple Butter. Fill each biscuit with a piece of ham and some watercress.

MUSTARD-MAPLE BUTTER

With a whisk or fork, beat 1/2 stick (1/4 cup) butter or margarine, at room temperature, 1/4 cup grainy mustard and 1 tablespoon maple-flavored pancake syrup until well blended. Refrigerate up to 1 week. Bring to room temperature to use.

These flaky "bunnies" can be served without the fixin's too.

Planning Tip:  Can be made up to 1 day ahead.