Best Ham Cheddar Biscuits Recipes

HAM CHEDDAR BISCUITS

Steps:

• In a bowl, combine the biscuit mix and milk just until moistened. Stir in the cheese and ham. Drop by rounded tablespoonfuls onto greased baking sheets. , Bake at 450° for 8-10 minutes or until golden brown. Serve warm.

HAM AND SHARP CHEDDAR BISCUITS

Steps:

• Preheat oven to 500°F
• Line a baking sheet with parchment paper. Combine onion and butter in a skillet over medium-low heat and cook until tender but not browned, about 5 minutes; cool.
• In a bowl, combine flour, baking powder, salt and baking soda; add butter and mix with your fingers until mealy in texture. Add the onions, buttermilk, ham and cheese, stirring in with a spatula until just incorporated, but it still should be a bit loose.
• Scoop out the batter with a large spoon to form 12 biscuits and lightly shape them with floured hands.
• Arrange close together on the baking sheet for soft biscuits, or spread them apart for crisper biscuits.
• Brush with hot melted butter.
• Bake 5 minutes then reduce temperature to 450F and bake a further 15 minutes or until deep golden brown.
• Cool in pan for several minutes then invert onto kitchen towel.
• Turn right side up and serve hot.

CHEDDAR BISCUITS WITH COUNTRY HAM

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.

BOAR'S HEAD BOLD® BOURBONRIDGE™ UNCURED SMOKED HAM AND CHEDDAR BISCUITS

Steps:

• Preheat broiler. Use a serrated knife to cut each biscuit in half horizontally. Spread the room-temperature butter over the top halves of each of the biscuits. Broil until butter melts and biscuits brown at edges, about 1 minute. Transfer to work surface; keep broiler on.
• Spread the bottom halves of biscuits with fig jam. Top each biscuit with folded slices of ham, then one slice of cheese. If desired, broil until cheese is melted and ham is heated through, about 1 minute. Crown with the biscuit tops and serve warm.

HAM AND SUCCOTASH STEW WITH CHEDDAR BISCUITS

Steps:

• In a large saucepan cook the onion and the garlic in the butter over moderately low heat, stirring, until the onion is softened. Add the ham,the carrot, the corn, the lima beans, the broth, the water, and the thyme and simmer the stew, covered, for 10 to 12 minutes, or until the carrot is tender. While the stew is simmering, in a bowl whisk together the cornmeal, the flour, the baking powder, and the salt, add the Cheddar, and toss the mixture well. Stir in the milk until the dough is just combined.
• Add the beurre manié to the stew, a little at a time, stirring until the sauce is thickened, and simmer the stew for 2 minutes. Transfer the stew to a buttered 1-quart shallow baking dish, drop the biscuit dough in 6 mounds on top of it, and bake the stew in the upper third of a preheated 425°F. oven for 15 minutes, or until the biscuits are golden.

CHEDDAR BISCUITS WITH SMITHFIELD HAM

Steps:

• Preheat oven to 425°F. Lightly butter 2 cookie sheets. Combine flour, baking powder and salt in bowl. Add shortening and cut in until mixture resembles coarse meal. Stir in cheese. Add buttermilk and onions and mix well. Turn out dough onto lightly floured surface and roll out to thickness of 1/2 inch. Cut out biscuits using 1 1/2-inch round biscuit butter. Gather scraps and reroll. Cut out additional biscuits. Transfer biscuits to prepared cookie sheets. Bake until puffed and light golden, about 15 minutes. Cool on rack. (Can be prepared 8 hours ahead. Cover and let stand at room temperature.)
• Preheat oven to 350°F. Split and lightly butter biscuits. Stuff with ham. Place on cookie sheets. Bake biscuits just until heated through, about 5 minutes.

CHEDDAR BISCUITS WITH FRIED EGGS, HAM, AND BROWN BUTTER

Steps:

• Make the biscuits:
• Into a bowl sift together the flour, the baking powder, and a pinch of salt, add the butter, and blend the mixture until it resembles coarse meal. Stir in the Cheddar and add the milk, stirring, to form a soft sticky dough. On a floured surface pat the dough out into a 6-inch square and cut out 4 rounds with a 2 3/4-inch round cutter dipped in flour. Put 2 of the rounds on top of the remaining 2 rounds, press them together gently, and bake the biscuits on a buttered baking sheet in the middle of a preheated 425°F. oven for 15 minutes, or until they are pale golden (Makes 2 large biscuits).
• Making ham and eggs:
• While the biscuits are baking, in a large skillet heat the butter over moderate heat, swirling the skillet, until it just begins to turn golden brown, slide the eggs carefully into the skillet, and cook them, basting them with the butter, until the yolks are just set and the whites are slightly crisp around the edges. Halve the biscuits horizontally, arrange a ham slice, folding it, on each lower half, and top it with an egg. Drizzle the butter over the eggs, sprinkle the eggs with the scallion, and top them with the upper biscuit halves. Serve the sandwiches hot.

~ HAM & CHEDDAR BISCUITS ~

Steps:

• Preheat oven to 450 degree F. Add the flour to a bowl. Cut in 1/2 cup butter with a pastry cutter or fork until mixture resembles coarse crumbs.
• Stir in the ham, mustard, pepper and cheese.
• Add the buttermilk; stir until a moist dough forms. Drop dough by heaping teaspoonfuls onto a lightly greased baking sheet.
• Bake for 10 - 13 minutes, or until lightly golden. Brush with melted butter.

HAM BISCUITS WITH WHITE CHEDDAR

Steps:

• Preheat oven to 450°. Whisk together flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until mixture forms a ball., Turn onto a lightly floured surface; knead 5-6 times. Roll dough to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, about 9-11 minutes., Meanwhile, in a large saucepan, heat apples and lemon juice over medium-high heat until just tender, about 6-8 minutes. Split biscuits; spread with mustard. Layer with ham, cheese and apple mixture; replace tops.

HAM AND SHARP CHEDDAR BISCUITS

Steps:

• Preheat oven to 500°F Line a baking sheet with parchment paper.
• Combine onion and butter in a skillet over medium-low heat and cook until tender but not browned, about 5 minutes; cool.
• In a bowl, combine flour, baking powder, salt and baking soda; add butter and mix with your fingers until mealy in texture. Add the onions, buttermilk, ham and cheese, stirring in with a spatula until just incorporated, but it still should be a bit loose.
• Scoop out the batter with a large spoon to form 12 biscuits and lightly shape them with floured hands.
• Arrange close together on the baking sheet for soft biscuits, or spread them apart for crisper biscuits.
• Brush with hot melted butter.
• Bake 5 minutes then reduce temperature to 450F and bake a further 15 minutes or until deep golden brown.
• Cool in pan for several minutes then invert onto kitchen towel. Turn right side up and serve hot.