For the Biscuits
- Preheat oven to 450 degrees.
- In a large mixing bowl, combine flour, baking powder, baking soda, salt, chives, and macerated peaches. Using your fingertips, rub butter and shortening into dry ingredients until mixture resembles coarse crumbs. Make a well in the center of the flour mixture and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
- Turn dough onto a floured surface, dust the top with a sprinkling of flour, and gently fold dough over on itself 5−6 times. Flour a rolling pin and roll the biscuit dough out to a 1-inch thickness. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible, and continue cutting.
- In a separate bowl crack the egg and reserve the white. Discard the yolk and shell. Brush the egg white on top of the
- Bake until biscuits are tall and light gold on top, about 15 minutes.
- Remove from oven and allow to cool. In a frying pan on medium heat, brown sliced country ham on both sides for 2−3 minutes. Remove from pan and place one slice in each biscuit with a dollop of lavender blackberry jam.
For Macerated Peaches
- Sprinkle peaches with sugar and let sit in a warm spot for 10−15 minutes.
For Lavender Blackberry Jam
- Combine all ingredients (except for gelatin and water) in a medium saucepan and stir well. Bring to a boil; reduce heat to medium and simmer gently, uncovered, for 10−15 minutes. Turn off heat.
- Pulse with a hand blender to puree. Strain mixture through a chinois or cheesecloth to remove blackberry seeds. Add blackberry mixture back to a clean saucepan.
- Add the water to a separate bowl and sprinkle gelatin over it. Allow gelatin to bloom for 5 minutes. Add the bloomed gelatin mixture to the blackberry mixture and stir well. Cover and refrigerate for up to 2 weeks.