Ham and Chutney Biscuits

Preheat oven to 400 degrees F.

In large bowl, whisk flour and baking powder. With pastry blender or two knives used scissors-fashion, cut in 3 tablespoons butter until mixture resembles coarse crumbs; set aside remaining butter to soften at room temperature. Into flour mixture, stir milk and buttermilk, just until mixture forms dough that leaves side of bowl. Add additional milk, 1 tablespoon at a time, if needed to help form dough.

Turn dough onto lightly floured surface; knead 2 or 3 times to smooth dough. Pat into 12" by 5" rectangle. With long side facing you, cut rectangle in half to form 2 rectangles, each 12" by 2 1/2". Cut each rectangle at 3/4-inch intervals to form 2 1/2" by 3/4" pieces. (You should end up with 32 biscuits.)

On large ungreased cookie sheet, place biscuits 1/2 inch apart. Bake biscuits 20 minutes or until tops are golden brown. Transfer biscuits to wire rack to cool completely.

In small bowl, mix reserved softened butter and chutney until well combined. On cutting board, cut ham slices crosswise in half to form 32 pieces.

With serrated knife, split each biscuit. Spread chutney butter on both cut sides of each biscuit. Fold one ham slice to fit onto each biscuit bottom; replace biscuit top to make sandwich.