1. Preheat the oven to 450 degrees.
2. In a mixing bowl, combine the flour, salt, baking powder, cream of tartar, sugar and shredded cheddar; stir together. Using your hands, add the shortening to the dry ingredients and combine the two together until the shortening is in pea-sized pieces.
3. Next, add the milk to the bowl and stir together with a wooden spoon. If the dough is too dry, add more, a little at a time.
4. Once the dough comes together, flip out onto a flat surface. Using your hands, pat the dough into a 2-inch thick round. With a cookie cutter, or just a knife, cut out the biscuits and place on a cookie sheet. Keep re-rolling the dough. pressing flat, and cutting out until all the dough is used up.
5. Assemble the biscuits close together on the cookie sheet and then place in the oven. Bake for 15 minutes, or until golden brown and cooked completely. (The wetter the dough, the longer the biscuits will take to cook.)
6. While the biscuits are baking, combine the honey and mustard powder. When you remove the biscuits from the oven, then, drizzle the honey-mustard mixture over the tops; return to the oven for 1-2 more minutes to let the honey mustard seep into the biscuits.
7. Next, slice the apple into matchsticks by hand or by using a mandolin. Chop the arugula and combine with the apple.
8. To assemble the sandwiches, halve the biscuits and layer into each one thinly sliced tenderloin and a hearty spoonful of apple-arugula slaw. Finish with the top of the biscuits and drizzle with a little more honey mustard.
Tips + Tricks
**For this recipe I roasted a turkey tenderloin simply with salt and pepper. You could substitute easily, however, pork tenderloin, deli sliced ham, chicken, or turkey. Use whatever you prefer to eat or what you have available. Just remember to keep the protein simple in flavor so it can showcase the rest of the components of the sandwich.
**I like to use a sweeter apple, like Fuji or Gala, to complement the sweetness of the honey. Wait to slice the apple until right before you are going to serve the biscuits to prevent oxidation and browning.