- 2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Paprika
- 1/4 teaspoon Ground Black Pepper
- 4 tablespoons Frozen Butter
- 12 spears Asparagus, Grilled, roasted, or steamed
- 1/2 cup Diced Cooked Ham
- 3/4 cup Buttermilk, Plus 1 tablespoon, divided
Preheat oven to 375°F and line a baking sheet with parchment paper or Silpat liner.
In a large bowl, mix together all-purpose flour, baking powder, salt, paprika, and pepper.
Using a medium-size grater, grate frozen butter into flour mixture. Stir to incorporate butter but only so that butter is well-distributed throughout; you want the butter to stay in pieces and not blended in.
Cut off tips of asparagus spears and set aside. Chop remaining asparagus and add to dough with ham.
Mix in 3/4 cup buttermilk until a cohesive dough forms. It should be sticky to the touch.
Turn dough out onto a lightly floured surface and gather together into a ball. It will be somewhat sticky, so use a little bit of flour to keep it from sticking to the work area. Divide in half and pat both into circles about 1/2 inch thick. Cut each circle into 6 wedges.
Transfer wedges to prepared baking sheet. Brush with remaining buttermilk and press asparagus tips into the tops.
Bake for 20 minutes, until golden brown. Let cool on a wire rack at least 5 minutes before serving.
Adapted from Vegetarian Times