Countryhambiscuitsoldchickahominyhousewilliamsburgva Recipes

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:

• 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:

• Heat oven to 425°F
• Sift flour into a large bowl; mix in butter until the mixture has the consistency of cornmeal. Using a wooden spoon, stir in buttermilk to form a dough. Transfer dough to a floured work surface; knead briefly until smooth.
• Roll dough into a 1/4" thick rectangle. Cut dough into twelve 4"x3" rectangles; transfer to a baking sheet. Bake until golden brown, about 15-20 minutes. Cool slightly.
• To serve, slice biscuits and stuff with ham.

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.

Steps:

• Prepare a crumb crust (below).
• Soften the gelatin in 1/2 cup of cold water. Place over low heat and bring almost to a boil, stirring to dissolve. Beat the egg yolks and sugar until very light. Stir the gelatin into the egg mixture. Cool. Gradually add the rum, beating constantly. Whip the cream until it stands in soft peaks and fold it into gelatin mixture. Cool until the mixture begins to set, then spoon it into the crumb crust and chill until firm enough to cut. Grate the unsweetened chocolate over the top before serving.
• Crumb Crust.
• Combine the ingredients and press into a 9-inch pie pan.
• Chill.

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:

• Pre-heat oven to 400 degrees.
• In greased 12x8 baking dish, layer the bacon, chicken, vegetables, tomatoes, and then 1 cup of cheese.
• Blend the soup and 3/4 cup milk with 1/2 of the French fried onions. Pour over the casserole, cover with foil and bake for 15 minutes.
• While the casserole is baking, combine the biscuit mix, 2/3 cup milk, and the remaining french fried onions - mix thoroughly.
• Drop the biscuit dough on top of the casserole by the spoonfuls to form 6 biscuits around the edge. Sprinkle with remaining cheese.
• Return to the oven and bake uncovered for 15 - 20 minutes, or until biscuits are golden brown.