Dairy-Free Ham and Cheese Biscuit Sandwich
Indulge in the ultimate comfort food with this savory Dairy-Free Ham and Cheese Biscuit Sandwich recipe! Perfectly golden, flaky biscuits made from scratch with dairy-free ingredients serve as the foundation for this irresistible sandwich. Layered with smoky slices of ham, creamy dairy-free cheese, peppery arugula, and a zesty mayo-Dijon spread, every bite is packed with flavor and texture. This recipe is a game-changer for dairy-free eaters, delivering all the classic satisfaction of a traditional ham and cheese biscuit without compromising on taste. With just 30 minutes from start to finish, these hearty sandwiches are perfect for breakfast, brunch, or a quick and satisfying meal any time of day. Whether you're catering to dietary restrictions or simply looking for a delicious twist on a classic sandwich, this recipe is sure to become a favorite in your household!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking soda
- 0.5 cup Dairy-free butter
- 0.75 cup Unsweetened almond milk
- 1 teaspoon Apple cider vinegar
- 4 slices Dairy-free cheese slices
- 4 slices Ham slices
- 0.25 cup Dairy-free mayonnaise
- 1 tablespoon Dijon mustard
- 1 cup Arugula leaves
Instructions
Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and baking soda. Whisk together until well mixed.
Using a fork or pastry cutter, cut in the dairy-free butter until the mixture resembles coarse crumbs.
In a small bowl, mix together the unsweetened almond milk and apple cider vinegar and let sit for 5 minutes to create a buttermilk substitute.
Pour the almond milk mixture into the flour mixture and gently stir until combined and a dough forms.
Turn the dough out onto a lightly floured surface and knead gently 3-4 times until it comes together.
Roll the dough to about a 1/2-inch thickness and use a round cutter to cut out biscuits. Re-roll scraps if necessary.
Place the biscuits onto the prepared baking sheet and bake for 12-15 minutes or until golden brown.
While biscuits are baking, mix dairy-free mayonnaise and Dijon mustard in a small bowl.
Once biscuits are done, let them cool slightly. Then, using a serrated knife, carefully slice each biscuit in half.
Spread a layer of the mayo-mustard mixture on each half of the biscuit.
Place a slice of dairy-free cheese, a slice of ham, and a few arugula leaves onto the bottom half of each biscuit.
Top with the other half of the biscuit and serve warm.
Nutrition Facts
Calories |
2616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.4 g | 216% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 6997 mg | 304% | |
| Total Carbohydrate | 213.8 g | 78% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 3.1 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 998 mg | 77% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 685 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
