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1
Preheat the oven to 400 degrees F.
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2
In a large bowl, whisk together the flour, baking powder, baking soda, pepper, and salt.
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3
Add the buttermilk and butter and mix just until incorporated.
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4
Don't overmix.
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5
Add 2 cups of the Cheddar (leave the rest of the cheese out to come to room temperature) and the green onions and quickly mix to combine.
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6
Wrap in plastic wrap and chill for 15 minutes in the refrigerator.
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7
When you are ready to bake, spray 2 baking sheets with nonstick cooking spray.
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8
Tear off pieces of dough and roll into balls about the size of a golf ball.
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9
Arrange them on the baking sheets, brush them with a little buttermilk, and bake them until golden brown, about 10 to 14 minutes.
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10
In a stand mixer using the paddle attachment, whip the remaining room temperature cheese until it is smooth.
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11
Slice each biscuit in half and spread a teaspoon of whipped Cheddar onto the bottom.
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12
Cut a piece of ham to fit and put it on top of the Cheddar.
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13
Dollop with 1/2 teaspoon Red Pepper Jelly and cover with the top of the biscuit.
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14
Repeat with remaining ingredients and arrange on serving platters to serve.
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15
Red Pepper Jelly:
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16
Add the peppers in the bowl of a food processor and process until they are coarsely chopped but not pureed.
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17
Transfer the peppers to a large pot and add the cider vinegar, sugar, salt, crushed red pepper flakes, and jalapeno.
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18
Mix well.
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19
Put the pot over medium-high heat and bring the mixture to a boil, stirring frequently.
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20
Add the pectin and continue to cook at a slow rolling boil, stirring frequently, until the jelly drips very slowly from a metal spoon, about 20 minutes.
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21
Pour into jars, let cool, cover, and refrigerate for up to 2 weeks.
