Best Ham Tea Biscuits With Blackberry Mustard Or Lemon Herb Butter Recipes

HAM ON BISCUITS

Ham on Biscuits image

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

Ingredients

1 cup all-purpose flour
2 teaspoons sugar
1-1/8 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons cold butter
1/2 cup 4% cottage cheese
1 egg
3 tablespoons milk
8 teaspoons butter, softened
1/2 pound sliced deli ham

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.

HAM-STUFFED BISCUITS WITH MUSTARD BUTTER

Ham-Stuffed Biscuits with Mustard Butter image

These ham-stuffed biscuits are enriched in flavor with brown mustard and butter mixture. Perfect bread recipe for fall.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 2h15m

Yield 60

Number Of Ingredients 13

Ingredients

1 package regular active dry yeast
1/2 cup warm water (105°F to 115°F)
2 cups buttermilk
5 1/2 cups Gold Medal™ all-purpose flour
1/4 cup sugar
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
3/4 cup shortening
1 cup butter, softened
2 tablespoons finely chopped sweet onion
2 tablespoons spicy brown mustard
2 lb thinly sliced cooked ham

Steps:

Spray cookie sheets with cooking spray. In 4-cup glass measuring cup, mix yeast and warm water; let stand 5 minutes. Stir in buttermilk.
In large bowl, mix flour, sugar, baking powder, salt and baking soda; cut in shortening with pastry blender or fork until mixture looks like coarse meal. Add buttermilk mixture, stirring with fork just until dry ingredients are moistened.
On well-floured surface, knead dough 4 to 5 times. Roll dough to 1/2-inch thickness; cut with 2-inch round cutter. Place on cookie sheets. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) 1 hour or until doubled in size.
Heat oven to 425°F. Uncover biscuits. Bake 10 to 12 minutes or until golden.
In small bowl, stir butter, onion and mustard until blended. Split warm biscuits; spread cut sides with butter mixture. Fill biscuits with ham.

Nutrition Facts : Calories 120, Carbohydrate 10 g, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 300 mg

MUSTARD-HERB BUTTERMILK BISCUITS

Mustard-Herb Buttermilk Biscuits image

We love serving these savory herb-flecked biscuits with sliced ham and a dollop of Dijon.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Time 40m

Yield Makes 9 biscuits

Number Of Ingredients 12

Ingredients

3 cups unbleached all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 stick plus 2 tablespoons cold, unsalted butter, cut into 1/2-inch cubes, plus more for serving
1/3 cup chopped flat-leaf parsley leaves
1 tablespoon chopped chives
2 teaspoons fresh thyme leaves
2 teaspoons Dijon mustard, plus more for serving
1 cup buttermilk, plus more for brushing
Sliced ham, for serving

Steps:

Preheat oven to 450 degrees. In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda for 30 seconds. Toss butter into dry mixture to evenly coat, then press between your fingers to create flower-petal shapes and return to bowl. Stir in herbs.
Whisk mustard into buttermilk, then slowly drizzle over flour-butter mixture (to evenly distribute) while stirring with a fork. Stop stirring when dough begins to form but mixture is still crumbly. Transfer to center of a parchment-lined baking sheet. Gather dough with your hands, pressing firmly to bind, and flatten it into a 6-by-10-inch rectangle. Lift parchment along a short end of dough and fold in half, forming a 6-by-5-inch rectangle. Turn dough 90 degrees; gently reflatten to 6 by 10 inches. Fold in half again and flatten slightly into a 6-inch square.
To keep things easy, form the dough on the same tray it's baked on. Cut it into thirds in both directions with a large, sharp knife, to form 9 biscuits. Brush tops with buttermilk. Bake until puffed, golden brown on top, and hollow-sounding when tapped on bottom, 16 to 18 minutes. Transfer to a kitchen towel-lined basket; cover to keep warm. Serve with mustard and ham.