HAM CHEDDAR BISCUITS
From Broken Arrow, Oklahoma, Sarah Marshall writes, "My husband often skipped breakfast until I created these savory biscuits that have become his favorite. I keep a batch in the freezer, and he reheats a few in the microwave on busy mornings.
Provided by Taste of Home
Time 20m
Yield 20 biscuits.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 81 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 245mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
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.
HAM AND SHARP CHEDDAR BISCUITS
Make and share this Ham and Sharp Cheddar Biscuits recipe from Food.com.
Provided by Annacia
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 185, Fat 9.8, SaturatedFat 5.8, Cholesterol 29.3, Sodium 461.6, Carbohydrate 18.3, Fiber 0.7, Sugar 1.8, Protein 6
CHEDDAR BISCUITS WITH COUNTRY HAM
Provided by Next Iron Chef All Star: Beau MacMillan
Categories side-dish
Time 45m
Yield 40 mini biscuits
Number Of Ingredients 19
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.
CHEDDAR BISCUITS WITH SMITHFIELD HAM
Categories Bread Cheese Side Bake Christmas Easter Picnic Thanksgiving Mother's Day Father's Day Cheddar Ham Fall Christmas Eve Potluck Bon Appétit
Yield Makes 35 biscuits
Number Of Ingredients 9
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.
BISCUITS WITH HAM IN CHEDDAR SAUCE
Make and share this Biscuits With Ham in Cheddar Sauce recipe from Food.com.
Provided by pines506
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375.
- Place the biscuits 2 inches apar,on a baking sheet and bake 11 to 15 minutes or until golden brown.
- When baked, remove from oven and keep warm.
- While the biscuits are baking, trim the ham steak and cut into 1/2 inch pieces.
- In a medium non-stick skillet, melt the butter over high heat.
- When it starts to brown slightly, add the ham and cook, stirring occasionally, about 5 minutes, or until it starts to brown.
- With a slotted spoon, transfer the ham to a plate, leaving the juices in the pan.
- Return the skillet to the heat and add the flour to the pan juices.
- Cook, stirring, for 1 minute.
- With a wire whisk, slowly whisk in the milk.
- Bring to a boil, whisking constantly.
- Reduce the heat to low adn simmer the sauce, stirring often for 3-5 minutes, or until it thickens slightly.
- Remove from the heat and whisk in the Cheddar, sherry and chives or parsley, stirring until the cheese is melted.
- Stir in the ham with any juices that have collected on the plate.
- Split the biscuits and spoon the ham and cheddar sauce over each biscuit.
Nutrition Facts : Calories 722.3, Fat 37.1, SaturatedFat 16.6, Cholesterol 89.6, Sodium 2440.3, Carbohydrate 59, Fiber 1.9, Sugar 9.8, Protein 31.6
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