Country Ham On Biscuits Recipes

Steps:

• Preheat the oven to 450 degrees. Place a 10-inch cast-iron skillet in the oven to heat.
• For the scallion-pimento cheese: Stir together the cheese, pimentos, mayonnaise and scallions in a large bowl. Set aside, or if making ahead, place in the fridge until ready to use.
• For the country ham biscuits: Mix the flour, baking powder and salt in a bowl. Using a pastry blender or 2 table knives, cut the cold butter cubes into the flour until it resembles coarse meal. Use a fork to stir in the buttermilk to make a soft dough that comes together and leaves the sides of the bowl (make sure all the flour is worked in). Stir in the ham. Turn the dough out onto a lightly floured board and knead 3 or 4 times until smooth and manageable.
• With your hands or a floured rolling pin, flatten the dough to a thickness of 1/2 inch. Cut the dough out with a 2-inch floured biscuit cutter.
• Remove the skillet from the oven and melt the remaining 1 tablespoon butter in it. Place the biscuits in the skillet. Bake until lightly browned, 10 to 12 minutes.
• To serve: Split the biscuits and serve with a generous spread of pimento cheese.

Steps:

• Preheat oven to 375°.
• In a medium saucepan melt margarine.
• Add onion; cook until tender.
• Blend in flour, pepper and dry mustard.
• Add milk all at once.
• Cook and stir over medium heat until thickened.
• Cook and stir 1 minute more.
• Add cheese; stir until melted.
• Stir in potato, ham and peas.
• Spoon mixture into a 10x6-inch baking dish; top with biscuits.
• Bake 30 to 35 minutes or until biscuits are golden brown.

Steps:

• Bake biscuits in a 400 degree oven for 8 to 10 minutes until golden brown.
• Cut ham into pieces to fit size of biscuits.
• Place ham pieces in a skillet and boil in a small amount of water for one minute to allow salt to escape. Pour off water to drain.
• Split biscuit and insert ham pieces.
• Dijon mustard may be spread inside of biscuits - optional feature.
• Enjoy!

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, whisk together the flour, baking powder, baking soda, pepper, and salt. Add the buttermilk and butter and mix just until incorporated. Don't overmix. Add 2 cups of the Cheddar (leave the rest of the cheese out to come to room temperature) and the green onions and quickly mix to combine. Wrap in plastic wrap and chill for 15 minutes in the refrigerator.
• When you are ready to bake, spray 2 baking sheets with nonstick cooking spray. Tear off pieces of dough and roll into balls about the size of a golf ball. Arrange them on the baking sheets, brush them with a little buttermilk, and bake them until golden brown, about 10 to 14 minutes.
• In a stand mixer using the paddle attachment, whip the remaining room temperature cheese until it is smooth.
• Slice each biscuit in half and spread a teaspoon of whipped Cheddar onto the bottom. Cut a piece of ham to fit and put it on top of the Cheddar. Dollop with 1/2 teaspoon Red Pepper Jelly and cover with the top of the biscuit. Repeat with remaining ingredients and arrange on serving platters to serve.
• Red Pepper Jelly:
• Add the peppers in the bowl of a food processor and process until they are coarsely chopped but not pureed. Transfer the peppers to a large pot and add the cider vinegar, sugar, salt, crushed red pepper flakes, and jalapeno. Mix well.
• Put the pot over medium-high heat and bring the mixture to a boil, stirring frequently. Add the pectin and continue to cook at a slow rolling boil, stirring frequently, until the jelly drips very slowly from a metal spoon, about 20 minutes. Pour into jars, let cool, cover, and refrigerate for up to 2 weeks.

Steps:

• Heat oven to 450 degrees.
• Make buttermilk biscuits: mix flours, baking powder and soda, salt, and pepper in mixing bowl. Cut 6 T. butter into small pieces and add to flour mixture. Cut in butter with pastry blender or 2 knives until mixture resembles fine meal. Melt remaining 4 T. butter and set aside. Make well in flour mixture, pour in buttermilk, and gradually work flour into buttermilk using fork.
• Turn dough out onto lightly floured surface. Roll or pat evenly 1/2-inch thick. Using 2-1/2" biscuit cutter or rim of glass, cut out 12 biscuits. Brush both sides with melted butter and place on ungreased baking sheet.
• Bake until golden, 10-12 minutes. Let cool on baking sheet at least 5 minutes before splitting.
• Split warm biscuits in half. Spread bottom half with mustard and top with butter. Place 2 slices ham on each bottom half and cover with top. Serve warm.

Steps:

• Preheat oven to 350@. Thaw rolls halfway so that you can flip them out of tray and cut in half horizontally as a whole piece, then put the bottom half back in the tin. Melt the butter and brown sugar on low heat in a saucepan until sugar melts in the butter and is caramel in color. Brush butter/sugar mix on bottom half of rolls, then tear up ham evenly among the 3 tins, put the tops back on and brush with butter/sugar mix. Heat for 15 minutes or until golden brown and cooked through. (If you are serving immediately, otherwise just cook about 10 minutes then wrap in foil and freeze in ziploc bag. If you do that, just pull out whenever you want, thaw and reheat for another 8-10 minutes at 350@) Cut into individual rolls.