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1
Heat a cast iron skillet over medium-high heat.
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2
Add the ham slices and sear on both sides until golden brown, about 3 minutes per side.
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3
Remove the ham from the skillet and set aside.
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4
To the pan drippings, add the shallots and cook until softened.
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5
Deglaze with Grand Marnier and cook until almost dry.
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6
Add the mustard and stir until well combined.
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7
Add the chicken stock and cook until slightly reduced.
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8
Season with salt and pepper, to taste, and finish with chopped chives.
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9
Split the biscuits.
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10
Place a piece of ham on the bottom half of the biscuits.
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11
Drizzle with sauce and top with the remaining biscuit half.
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12
Preheat the oven to 400 degrees F. In a large mixing bowl, combine the flour, baking powder and salt.
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13
Mix well.
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14
Add 1 tablespoon of the cold butter and the cold shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs.
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15
Stir in the milk.
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16
The dough will be sticky.
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17
Dust your work surface with some flour.
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18
Turn the dough onto the floured surface.
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19
Gently fold each side toward the center.
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20
Pick up the dough and dust the work surface with additional flour.
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21
Return the dough to the floured surface and fold each side towards the center again.
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22
Turn the dough over and press it out to 1-inch thickness.
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23
Cut the biscuits, straight down, do not twist the cutter, with a 2 1/4-inch round cookie cutter.
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24
Melt the remaining tablespoon of butter and add to a 10-inch round cake pan.
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25
Place the biscuits in the pan, turning once (to coat both sides with butter), about 1/4-inch apart.
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26
Let the biscuits rest for 15 minutes before baking.
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27
Bake until golden brown, about 15 minutes.
