HAM BISCUITS RECIPE
Our classic, melt-in-your-mouth biscuits are pretty much perfect on their own, but they make great sandwiches too. Creole Mayonnaise, Chive-Radish Compound Butter, Spicy Orange-Peach Butter, and Pecan Cheese Spread are our newest spreadable recipes that you'll love for these biscuits, but whether jelly, jam, mayo, or mustard, you can't go wrong topping this timeless biscuit recipe. We used a small 2-inch biscuit cutter, so you may want to bake extra for Easter brunch-they tend to disappear very quickly. These biscuits can be cut and frozen up to two weeks in advance. Freeze the dough solid on the baking sheet. Store in a ziplock plastic bag in the freezer. Bake frozen biscuits at 450°F for 12 to 14 minutes.
Provided by Southern Living Test Kitchen
Categories Brunch
Time 35m
Yield Serves 10
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F. Whisk together all-purpose flour, granulated sugar, baking powder, salt, and baking soda in a medium bowl. Cut cold butter pieces into flour mixture with a pastry blender until mixture is crumbly. Make a well in center of mixture. Add whole buttermilk, and stir until mixture comes together in a ball.
- Scrape dough onto a lightly floured surface, and knead three to four times. Lightly flour top of dough and a rolling pin. Roll dough into a rectangle, and fold dough in half so short ends meet. Repeat the rolling and folding procedures one more time.
- Roll dough to 1⁄2-inch thickness. Cut with a floured 2-inch round cutter, rerolling scraps once. (You should have 10 biscuits.) Place biscuits 1 inch apart on a baking sheet lined with parchment paper. Bake in preheated oven until golden brown and firm to the touch, about 10 minutes.
- Brush tops of hot biscuits with melted butter, and serve with sliced ham and choice of Biscuit Spreads.
VIRGINIA COUNTRY HAM BISCUITS
Steps:
- Preheat oven to 450 degrees F. Line a baking sheet or round cake pan with parchment paper; set aside.
- In a large bowl, sift together flour, baking powder, baking soda, salt and sugar. Use a pastry cutter or two forks to cut the butter and shortening into the flour mixture until incorporated and the mixture resembles coarse meal. You will still see flakes of butter and shortening throughout, which is good!
- Gradually add the buttermilk, stirring with a wooden spoon until a fairly wet, sticky dough forms. Turn out onto a lightly floured surface and knead for about 1 minute, adding flour to the counter and your hands, as necessary, to prevent sticking. Roll or pat to ¾-inch thickness. Use a small biscuit cutter to cut out rounds (I recommend a 2-inch cutter or smaller for ham biscuits). Firmly press the cutter down into the dough, but do not twist. Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high.
- Arrange biscuits (with sides touching) on the parchment-lined baking sheet or round pan. Brush the tops of the biscuits with a little bit of the melted butter. Place the tray of biscuits in the refrigerator for about 5 minutes (if you have time) to chill before popping them in the oven.
- Bake for 10-12 minutes, or until tops are golden brown. Brush the tops with additional melted butter, transfer to wire rack to cool slightly, and assemble sandwiches.
- Once the biscuits are cool enough to handle, split each biscuit in half (don't slice the biscuits with a knife -- use the tines of a fork to poke holes around the edge and then gently pull apart).
- Spread a dollop of your preferred condiment (butter, mustard, etc.) on each side of the biscuit, add a couple of thin slices of country ham, and then close the sandwich and enjoy!
Nutrition Facts : ServingSize 1 ham biscuit (assuming you make 8 total biscuits), Calories 254 kcal, Carbohydrate 26 g, Protein 10 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 28 mg, Sodium 640 mg, Fiber 1 g, Sugar 2 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!
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.
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.
SUNDAY BOILED DINNER
Meet the Cook: Generally, I start this dinner early in the morning or right before church. It originated with my Pennsylvania Dutch mother and grandmother., When I first served it to my husband, he enjoyed the hearty root vegetables so much that he asked me to make the dish more frequently, even during the summertime. We've been married 38 years and have two sons and two granddaughters. -Arlene Oliver, Bothell, Washington
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large Dutch oven or soup kettle, place ham, onion, carrots, potatoes, rutabagas, salt and pepper. Add water just to cover; bring to a boil. , Place cabbage on top of vegetables. Reduce heat; cover and simmer for 1 hour or until the vegetables are tender. , Drain. Cut cabbage into wedges; remove core. Serve meat and vegetables with horseradish if desired.
Nutrition Facts :
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