Cheddar-Polenta Biscuits with Ham Salad Recipe

Preheat the oven to 425 degrees F. Lightly grease a large baking sheet.

In a bowl, combine the flour, polenta, baking powder, sugar and ½ teaspoon each of salt and pepper. Using 2 table knives, cut in the butter until the mixture resembles coarse meal.

Add the cheddar, then stir in the milk until the dough is moistened.

Using 2 large soup spoons, scoop 8 mounds onto the baking sheet. Lightly press down on each mound.

Bake the biscuits for about 19 minutes, until the tops are golden and the bottoms are browned. Transfer to a wire rack to cool slightly.

In a mini food processor, pulse the scallions, celery, and jalapeño until finely chopped. Add the ham; pulse just until finely chopped. Pulse in the mayonnaise and mustard; season lightly with salt and pepper.

Slice the biscuits, fill with the salad, then serve and enjoy!