Biscuits Ham Gravy Recipes

Steps:

• Into the pan that the ham was cooked in (or use bacon grease if you don't have ham juices), add the butter. Once melted, add 1/4 cup of the flour and whisk to combine. Continue adding flour, whisking constantly, until a smooth paste is achieved. Cook the roux over a medium heat until you get a nice deep golden color, about 3 minutes. Add the milk, whisking the whole time to prevent lumps forming. Cook until thick and season to taste. Serve over biscuits!

Steps:

• Heat skillet and saute ham. Set aside. Toss with 1 tbs flour.
• Add butter and onions. Cook until softened. Add 2 tbs flour, stir well. Add milk, broth, and wine. Whisk until combined and allow to thicken, about 6 minutes. Add parsley and ham. Cook an additional 5 minutes. Add salt and pepper to taste.
• Serve over hot biscuits.

Steps:

• For the corn drop biscuits: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In a large bowl, whisk the flour with the baking powder and salt.
• Using your fingertips, blend in the cubed butter until pea-size pieces form. Stir in the Cheddar, corn, jalapeno, lime zest and heavy cream just until a dough forms.
• Spoon heaping mounds of the dough (about 2 tablespoons each) onto the prepared baking sheets about 1 inch apart.
• Bake the biscuits until golden, about 30 minutes. Transfer to a rack to cool slightly.
• For the ham gravy: Meanwhile, melt the butter in a large saucepan over medium heat. Add the onions and let them sweat 2 minutes. Add the ham and cook, stirring, for 1 minute.
• Sprinkle in the flour and cook, stirring, until well combined. Add the chicken stock and half-and-half a third at a time, whisking until smooth. Add the pepper and simmer until thickened, about 30 minutes. Serve the biscuits with the gravy.

Steps:

• In a bowl, combine the flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface. Knead 8-10 times. Preheat oven to 425°F.
• Pat or roll out to 1/2 inch thickness; cut with a floured 2 1/2 inch biscuit cutter. Place 2 inches apart on a greased baking sheet. Bake at 425°F for 10-12 minutes or until golden brown.
• Meanwhile in a large skillet, saute ham and onion in butter for 3-4 minutes or until onion is crisp-tender.
• Stir in bouillon, Worcestershire sauce and pepper. Combine the flour and milk until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in the eggs and parsley.
• Split the warm biscuits in half horizontally; top with warm ham mixture.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Whisk 2 cups flour, baking powder, sugar, and salt together in a bowl; cut shortening into flour mixture with a pastry cutter until mixture is crumbly. Mix in egg and milk until incorporated. Turn dough out onto a well-floured work surface and knead for 1 minute.
• Roll dough out to a thickness of 3/4 to 1-inch thick, cut with a biscuit cutter, and place biscuits onto prepared baking sheet. Brush tops of biscuits with melted butter.
• Bake in the preheated oven until biscuits are golden brown, 8 to 10 minutes.
• Cook and stir sausage in a large skillet over medium heat until browned and crumbly, about 10 minutes. Drain excess grease. Stir 1/4 cup butter into sausage until butter has melted and mix in 1/4 cup flour until thoroughly combined. Pour evaporated milk and water into sausage mixture, bring gravy to a simmer, and reduce heat to low; simmer gravy until thickened, about 5 minutes. Season gravy with salt and black pepper to taste.
• Serve biscuits with sausage gravy.