LAYERED HAM AND CHEESE BISCUITS
These fluffy buttermilk biscuits have melty Cheddar pulsed into the dough, and then more cheese as well as black forest ham are layered inside, so the flavors and textures run through and through. Serve them warm on their own, or add a shmear of honey butter and jam for a delightful brunch dish.
Provided by Food Network Kitchen
Time 50m
Yield 12 biscuits
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment.
- Pulse the flour, baking powder, sugar and salt in a food processor until combined. Add the butter and 1/2 cup of the Cheddar and pulse until the mixture looks like coarse meal with pea-size bits of butter remaining. Add the buttermilk and pulse a few times, until the dough just comes together.
- Turn the dough out onto a work surface that's lightly dusted with flour, then pat into a 7-by-7-inch square that's about 1 inch thick. Scatter half of the ham and 1/4 cup of the Cheddar on half of the dough, then fold the other half of dough over like a book; gently pinch the edges to seal. Pat the dough out again into a 7-by-7-inch square, scatter the remaining ham and 1/4 cup of cheese on top and fold the dough over like a book. Press once more into a 7-by-7-inch square.
- Use a sharp chef's knife to cut the dough into 12 even rectangular pieces. Transfer to the prepared baking sheet and brush the tops of each piece with additional buttermilk. Bake until the biscuits are puffed and well browned, 18 to 20 minutes.
SUNNY'S HAM AND CHEESE BISCUITS WITH HONEY DIJON BUTTER
Steps:
- For the biscuits: Preheat the oven to 400 degrees F.
- Place the self-rising flour in a large bowl and toss with the cheese and ham. Grate the butter into the flour mixture. Pour in the buttermilk and mix gently with a wooden spoon. Once the dough comes together, turn it out onto a floured surface, divide it into 8 equal balls and pat them down lightly.
- Put the balls in a cast-iron pan or on a baking sheet sprayed with cooking spray. Bake until brown, 20 to 25 minutes.
- For the butter: In a bowl, mix together the butter, honey and mustard.
- When the biscuits are done, brush some of the butter over the tops. Serve the biscuits with the remaining butter and the preserves.
HAM BISCUITS
Our Test Kitchen pros made ordinary biscuits even heartier by stirring in ground ham. These hand-held goodies are great fresh from the oven. - Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 45m
Yield 10 biscuits.
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. In a food processor, process ham until ground; set aside. In a large bowl, combine the flour, baking powder, baking soda, onion powder, garlic powder and mustard. Cut in shortening until mixture is crumbly. Fold in ham and chives. Add buttermilk; stir just until the dough clings together. , Turn onto a lightly floured surface; knead gently 10-12 times. Roll dough to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place in a large ungreased cast-iron or other ovenproof skillet. Bake until golden brown, 13-15 minutes. Brush with butter. Serve warm.
Nutrition Facts : Calories 116 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 272mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
HAM AND CHEESE BUTTERMILK BISCUITS
They are wonderfully tender, flavorful buttermilk biscuits, and so deliciously easy to whip up! They are also incredibly versatile. You can use pretty much any type of cheese you'd like in these - since the cheese offers the main flavor, if you have a bunch of something else besides pepper Jack you'd like to use up, feel free to change it up however you'd like.
Provided by Rebekah Rose Hills
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine flour, baking powder, salt, baking soda, and garlic powder in a bowl. Whisk to combine.
- Dice the cold butter up into chunks, and cut it into the dry mixture with your fingers, a fork, or a pastry cutter, until the mixture resembles coarse sand, and butter is well blended in. Stir in cheese and ham, gently stirring to evenly coat all the cheese and ham pieces with the flour mixture.
- Use a fork and stir in 1 cup buttermilk. If the mixture is still dry, add a little more liquid at a time until the dough just comes together (it should be a little bit sticky, but not "wet").
- Shape dough into a ball by hand, handling the dough gently. Then pat the dough out on a lightly floured surface to 1/2- to 3/4-inch thickness. Use a small biscuit cutter to cut 12 to 15 biscuits out, and arrange them on a baking sheet with sides just barely touching.
- Bake in the preheated oven until just golden brown around the edges/tops/bottoms and cooked through in the center, 12 to 15 minutes.
- Cool briefly on the baking sheet before moving to a platter or cooling rack. Best served warm!
Nutrition Facts : Calories 177.5 calories, Carbohydrate 17.6 g, Cholesterol 26.4 mg, Fat 9.2 g, Fiber 0.6 g, Protein 5.8 g, SaturatedFat 5.2 g, Sodium 581.6 mg, Sugar 1.1 g
SUNDAY DINNER HAM BISCUITS
Sunday dinner...ham, biscuits and green beans. Why not put them all together? I did and they are quite tasty!
Provided by Jessica Hannan
Categories Pork
Time 20m
Number Of Ingredients 6
Steps:
- 1. Prepare the ham the night before, following this recipe. https://www.justapinch.com/recipe/jessica-hannan/crock-pot-ham/pork-for-kids? , letting it cook overnight.
- 2. In the morning, preheat oven to 450*. Mix Bisquick, milk and parsley flakes in a bowl. Place dough on a floured counter, and pat out to 1/4 inch thick. Cut into 4 inch rounds, you should get about 6.
- 3. Place on a cookie sheet lined with parchment paper, and bake until golden brown, checking around 7 minutes.
- 4. While the biscuits are baking, chop the ham, julienne the onions, and cut the haricots vert in half.
- 5. Remove biscuits from oven when done, and let cool for 2 minutes. Split each biscuit in half, using a sharp, thin knife.
- 6. Ob bottom half of biscuit, place 8 haricots vert, several pieces of onion, and top with 1/3 cup of the chopped ham. Put the other half of the biscuit and enjoy!
HAM ON BISCUITS
I enjoy entertaining friends at luncheons. They always compliment me on these special little ham sandwiches made on cheesy homemade biscuits. Usually, I use Smithfield ham, but if salty ham is not your preference, any thin-sliced ham works well. -Betsy Hedeman, Timonium, Maryland
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 sandwiches.
Number Of Ingredients 11
Steps:
- Preheat oven to 450°. In a small bowl, combine flour, sugar, baking powder, baking soda and salt; cut in cold butter until mixture resembles coarse crumbs. In a small bowl, beat cottage cheese 2 minutes. Beat in egg and milk until blended. Stir into crumb mixture just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut out eight biscuits with a floured 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake 8-12 minutes or until golden brown. Split biscuits in half; spread with softened butter. Place ham on biscuit bottoms; replace tops.
Nutrition Facts : Calories 350 calories, Fat 18g fat (10g saturated fat), Cholesterol 121mg cholesterol, Sodium 1021mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 1g fiber), Protein 18g protein.
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- Preheat the oven to 450 degrees. Stir together the dry ingredients. Grate the butter into the dry ingredients and stir lightly to combine. Use a fork or pastry blender to cut in the cold butter pieces until the mixture resembles a course meal with little pea size or smaller lumps throughout.
- Whisk the egg into the milk and then pour into the dry ingredients in the mixing bowl. Stir just long enough to combine. The mixture should be somewhat dry and just a tiny bit sticky at this point. Add the ham, cheese and onions and stir or press lightly with your hands to combine.
- Sprinkle a tablespoon of flour onto a countertop, pastry mat, or tea towel (as described in the blog post). Dump the dough out onto this surface and sprinkle a half tablespoon or so of flour across the top of the dough. Lightly press the dough with your hands to flatten it until it is about 1" thickness. Add just a sprinkling more flour as needed, to make sure the dough isn't too sticky.
- Use a biscuit cutter, round cookie cutter or drinking glass to cut the biscuit shapes out of the dough. You can also shape them with your hands, if that is more your style. Place the cut biscuits on a parchment or silpat lined baking sheet. Press the remaining bits of dough into a biscuit shape with your hands.
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- Add milk a bit at a time stirring after each addition until you make a dough that is sticky and can be dropped with a spoon. The dough should be a bit softer than cookie dough.
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