- 20 frozen tea biscuits
- 1 tablespoon Dijon mustard
- 2 tablespoons melted butter, divided
- 4 ounces thinly sliced Virginia ham, diced
- 1 1/2 cups shredded Swiss cheese, divided
- Freshly ground pepper
- 2/3 cup plum preserves
- 1 tablespoon minced jalapeño
- 1 teaspoon lemon juice
- 1/4 teaspoon lemon zest
Place biscuits on a parchment paper-lined baking sheet; cover with plastic wrap and let stand at room temperature to thaw, about 1 hour.
Preheat oven to 350°. Stir together mustard and 1 tablespoon butter. Flatten biscuits on a floured surface to measure about 4 inches; brush with mustard mixture. Divide ham and 3/4 cup cheese evenly between biscuits. Pinch biscuit ends together and place seam side down in a lightly greased 10-inch cast iron skillet. Brush tops with remaining 1 tablespoon butter. Top with remaining 3/4 cup shredded Swiss cheese. Bake 40 to 45 minutes or until lightly brown. Sprinkle with freshly ground pepper. Meanwhile, stir together preserves and remaining ingredients in a small bowl. Serve with biscuits.