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Lulamae Buns

2 cups all-purpose flour
1 TBS double-acting baking powder
1/2 tsp salt
1 1/4 cups heavy cream plus additional for brushing the rounds
unsalted butter, softened for spreading on the biscuits
1/4 cup firmly packed brown sugar, or to taste
about 1/2 lb. thinly sliced cooked ham

- In a bowl whisk together the flour, the baking powder, and the salt, add 1 1/4 cups of the cream, and stir the mixture until it just forms a dough. Gather the dough into a ball, knead it gently 6 times on a lightly floured surface, and roll or pat it out 1/2 inch thick

- Cut out as many biscuits as possible with a 2-inch round cutter dipped in flour and transfer them to an ungreased baking sheet. Gather the scraps, re roll the dough, and cut out more biscuits in the same manner.

- Brush the tops of the biscuits with the additional cream, prick them lightly with a fork and bake the biscuits in the middle of a preheated 425F oven for 15 minutes, or until they are pale golden. Transfer the biscuits to a rack and let them cool. The biscuits may be made a day in advance and kept in an airtight container.

- Halve the biscuits horizontally with a fork, spread each half with some of the butter, and sprinkle it with about 1.4 teaspoon of the brown sugar, or to taste. On a baking sheet broil the halves under a preheated broiler about 2 inches from the heat for 45 seconds to 1 1/2 minutes, or until the sugar is melted and bubbling. Sandwich the ham between the biscuit halves. Makes about 22 ham biscuits.
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