Ham Biscuits with Mascarpone Pepper Jelly

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We spent our 35th wedding anniversary at The Inn at Little Washington and I got Patrick O'Connell's cookbook Refined American Cuisine. This is my version of one of his recipes I cheated and used frozen biscuits that I cooked up --they were still very good!

8 oz mascarpone MIXED WITH 1/4 c pepper jelly ( I used store bought)

Virginia country ham slices

Frisée

Chive biscuits ( I used frozen sorry Patrick)

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