1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.
2. In a large bowl, whisk together flour, baking powder, and salt. Stir in rosemary and 1/2 cup of the cheese.
3. Cut butter into flour mixture with a fork or pastry knife until small beads form. Stir in milk until dough comes together in a ball. If dough is too dry and crumbly, add additional milk as needed, 1 Tbsp. at a time.
4. On a lightly floured work surface, pat dough into an oval about 1/2 to 3/4 inch thick. Using a 2 1/2- to 3-inch round cutter or rim of a glass, cut into 6 circles. Place on prepared baking sheet about 1 1/2 to 2 inches apart. Sprinkle surface of each biscuit with remaining 1/4 cup cheese, pressing slightly. Bake until pale gold, about 10 minutes. Let biscuits cool a few minutes on a wire rack. remaining ham, evenly distributed, then with biscuit top. Serve immediately.
5. While biscuits bake, stir together cider and mustard in a medium saucepan and bring to a boil over high heat. Reduce heat to medium and simmer until cider becomes syrupy and is reduced to 1 1/2 cups, about 15 minutes.
6. Cut apple in half, core, and thinly slice each half into half moons.
7. Add ham to glaze, stir to coat, and assemble sandwiches. Cut each biscuit in half. Distribute half the ham among the biscuits by loosely piling it on the bottom half. Top with apple slices, then
Source: Hannaford fresh Magazine, November - December 2013