Ham Filled Buttermilk Biscuit Swirls

• 2 cups (223g) self-raising flour (See notes)
• 1/4 cup (60g) cold butter, cut into bits
• 3/4 cup (180ml) cold buttermilk

• 3/4 pound (340g) cooked ham, diced
• 1/4 cup (60g) butter, softened
• 1/4 cup (55g) full fat mayonnaise
• 3 TBS (47g) Dijon mustard
• 2 TBS sweet pickle relish
• 1 TBS grated raw onion
• 1/2 tsp ground black pepper
• 1/4 tsp cayenne pepper
• 1/4 tsp ground all spice

• 1 cup (120g) grated sharp cheddar cheese
• 8 very thin slices butter

1. First make the filling. Put your ham into the bowl of a food processor and blitz several pulses until coarsely chopped.
2. Drop in the butter and blitz again, pulsing until the ham is finely chopped and the butter has been thoroughly mixed in.
3. Scoop the ham into a bowl. Stir in the remaining ingredients, combining all well together. Cover and chill while you make the dough.
4. Measure the flour into a bowl. Drop the cold butter bits into the flour and cut in using two round bladed knives or a pastry blender. You want a mixture that resembles coarse meal with some large bits as well as small bits.
5. Stir in the buttermilk with a fork to make a soft dough. Turn out onto a lightly floured board and knead gently a couple of turns.
6. Pat out into a rectangle roughly 8 inches by 12 inches in size. No more than 1/3 of an inch thick.
7. Spread the ham filling over the dough to cover, leaving a 1/2-inch border on one short end. Sprinkle with cheese and roll up tightly, pressing the empty border firmly against the roll to close.
8. Preheat the oven to 425&F/230*C/gas mark 7. Line a baking tray with baking paper.
9. Cut the dough crosswise into 8 rounds. Place onto the baking sheet, pressing down very lightly with the palm of your hand. Top each with a very thin slice of butt.
10. Bake in the preheated oven for 10 to 15 minutes until well risen and golden brown. Serve warm.

You can easily make your own self raising flour. For each cup needed (112g) whisk in 1 1/2 tsp baking powder and 1/4 tsp salt.

You can also make your own buttermilk. One way is to add a TBS of lemon juice or white vinegar to a measuring cup and fill with whole milk to 3/4 cup (180ml). Leave to clabber for 5 minutes.

My preferred way is to whisk together equal amounts of full fat plain yogurt and whole milk to make up the measure needed.

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