Instructions: In a medium-sized mixing bowl, whisk together the flour, baking powder, salt, mustard and chives. Cut in the cold butter by whatever method you prefer (pastry blender, two knives, rubbing between you fingers, food processor or mixer). When the mixture resembles coarse cornmeal with a few larger pieces of butter remaining, add the liquid. Stir together and turn out onto a lightly greased surface. If the dough is very crumbly add 1 tablespoon of milk to bring it together. Knead the dough jut enough - three or four turns - for it to hold together.

Divide the dough in half, and pat each piece into an 8-inch circle. Place one circle of dough on a lightly greased baking sheet. Spread one layer with prepared mustard, if desired, then layer half the cheese, the ham, then the remaining cheese on top of the dough, leaving 1/2 inch of dough uncovered around the edge. Brush the edge with water, then place the second round of dough on top. Press firmly around the edges to seal. Refrigerate until about 45 minutes before you want to serve the biscuit.

Bake the biscuit in a preheated 375F oven for 30 to 35 minutes. If youve made small individual biscuits, bake at 400F for 10 to 12 minutes.

Yield: 1 large biscuits, or 10 to 12 2-inch appetizer-sized biscuits.

This is one of our favorite brunch dishes, possessing as it does the attribute of being able to be put together the night before, then baked off just before guests arrive. All you need to add is a salad of mixed greens and some fresh fruit for a simple do-ahead brunch.

For easiest cutting, let the biscuit cool for 10 minutes, then use a serrated knife to gently "saw" through the layers. We sometimes like to add thinly sliced raw onions to the ham and cheese for a little extra "kick". And experiment with different types of mustard, too; plain yellow, Dijon, hot and sweet, horseradish and grainy French will all give different results.

This recipe makes one large, round biscuit that can be cut into 6 to 8 slices, enough for four to six people, depending on their appetites. You may aqlso make individual-sized biscuits to serve as appetizers, or an accompaniment to scrambled eggs or a souffle.

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