Best Country Ham And Cheddar Biscuit Swiches Recipes

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HAM-CHEDDAR BISCUIT SANDWICHES



Ham-Cheddar Biscuit Sandwiches image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 8 sandwiches

Number Of Ingredients 13

All-purpose flour, for dusting
1 recipe Buttermilk Biscuit Dough, recipe follows
1/2 cup whole-grain mustard
8 thin slices city ham
4 cups shredded sharp white or yellow Cheddar
1/2 cup heavy cream
Freshly ground black pepper
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
1 1/2 cups cold buttermilk

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Dust your work surface with flour and roll the biscuit dough out 1/4-inch thick or slightly thicker. Cut out 5-inch rounds with a cutter. Reroll the scraps and cut again.
  • Spread a tablespoon of mustard over half of the top of each round. Fold the ham slices, put them on top of the mustard, leaving a 1/4-inch border, and then mound a scant 1/2 cup of the Cheddar on top. Fold the dough over to make a half-moon and press with a fork to seal. As you go, transfer each finished biscuit to the prepared baking sheet.
  • Brush the tops of the biscuits with cream and top with a sprinkling of black pepper. Bake until golden brown and baked through, about 15 minutes. Cool briefly and serve hot.
  • Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and mix gently until the mixture just begins to come together.

COUNTRY HAM AND CHEESE BISCUIT BITES



Country Ham and Cheese Biscuit Bites image

Provided by Melissa

Categories     Appetizer     Bread     Breakfast     brunch

Time 27m

Number Of Ingredients 12

2 1/4 cups self rising flour
1 tsp granulated garlic
1 tsp ground mustard
1/2 tsp onion powder
1/4 tsp cayenne
1/3 cup frozen unsalted butter (grated)
1 1/2 cup buttermilk (well shaken)
2 cups shredded sharp cheddar cheese
1 cup chopped fully cooked country ham
2 Tbsp chopped fresh chives (plus additional for garnishing)
2 Tbsp melted butter (to brush tops)
sweet hot mustard or maple syrup for serving

Steps:

  • Preheat oven to 400°F. Line 2 large baking sheets with parchment paper. Set aside.
  • In a medium size mixing bowl, use a whisk to sift together flour, garlic, mustard, onion powder and cayenne. Add grated butter, mixing until evenly distributed. To the bowl add buttermilk, mix well.
  • Once dough is formed, add cheese, ham and chives. Use a non stick spatula to gently mix through the dough until fully combined.
  • Drop by tablespoon onto pan, leaving 2 inches between. Brush tops with melted butter. Bake for 20-22 minutes or until lightly golden. (Adjust bake time according to size)
  • Brush again with melted butter and serve with sweet hot mustard or maple syrup, if desired.

Nutrition Facts : ServingSize 1 serving, Calories 88 kcal, Carbohydrate 6 g, Protein 4 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 123 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g

LAYERED HAM AND CHEESE BISCUITS



Layered Ham and Cheese Biscuits image

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

2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
2 tablespoons baking powder
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into cubes
1 cup shredded mild Cheddar
1 cup buttermilk, plus more for brushing
2 thin slices black forest ham, roughly chopped (about 2 ounces)

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.

CHEDDAR BISCUITS WITH COUNTRY HAM



Cheddar Biscuits with Country Ham image

Provided by Next Iron Chef All Star: Beau MacMillan

Categories     side-dish

Time 45m

Yield 40 mini biscuits

Number Of Ingredients 19

4 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons freshly ground black pepper
1 teaspoon kosher salt
1 1/2 cups buttermilk, plus more for brushing
10 tablespoons unsalted butter, cut into 1/4-inch cubes and softened
5 1/2 cups shredded cheddar cheese (recommended: aged Grafton)
1/2 cup chopped green onion
Nonstick cooking spray
1/2 pound thinly sliced country ham or prosciutto
Red Pepper Jelly, recipe follows, for serving
3 large red bell peppers, seeded and sliced
3/4 cup apple cider vinegar
3 cups sugar
1/4 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
1 tablespoon minced jalapeno
3 tablespoons liquid pectin (recommended: Certo)

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.

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