COUNTRY HAM ON BISCUITS
Make and share this Country Ham on Biscuits recipe from Food.com.
Provided by JackieOhNo
Categories Breads
Time 27m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees.
- Make buttermilk biscuits: mix flours, baking powder and soda, salt, and pepper in mixing bowl. Cut 6 T. butter into small pieces and add to flour mixture. Cut in butter with pastry blender or 2 knives until mixture resembles fine meal. Melt remaining 4 T. butter and set aside. Make well in flour mixture, pour in buttermilk, and gradually work flour into buttermilk using fork.
- Turn dough out onto lightly floured surface. Roll or pat evenly 1/2-inch thick. Using 2-1/2" biscuit cutter or rim of glass, cut out 12 biscuits. Brush both sides with melted butter and place on ungreased baking sheet.
- Bake until golden, 10-12 minutes. Let cool on baking sheet at least 5 minutes before splitting.
- Split warm biscuits in half. Spread bottom half with mustard and top with butter. Place 2 slices ham on each bottom half and cover with top. Serve warm.
Nutrition Facts : Calories 405.1, Fat 28.4, SaturatedFat 17.4, Cholesterol 72.8, Sodium 695.7, Carbohydrate 33, Fiber 3.1, Sugar 2.2, Protein 6.9
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
COUNTRY HAM BISCUITS
Enjoy these ham biscuits - just for two!
Provided by Pillsbury Kitchens
Categories Lunch
Time 30m
Yield 2
Number Of Ingredients 3
Steps:
- Heat oven to 350°F. Bake biscuits as directed on bag. Cool slightly, about 5 minutes.
- Split biscuits horizontally. Spread mustard on bottom halves of biscuits. Top with ham and biscuit tops.
Nutrition Facts : Calories 220, Carbohydrate 24 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 1/2 g, ServingSize 1 Biscuit, Sodium 890 mg, Sugar 2 g, TransFat 0 g
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.
COUNTRY HAM BISCUITS AND SCALLION-PIMENTO CHEESE
Provided by Trisha Yearwood
Time 40m
Yield 16 biscuits
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees. Place a 10-inch cast-iron skillet in the oven to heat.
- For the scallion-pimento cheese: Stir together the cheese, pimentos, mayonnaise and scallions in a large bowl. Set aside, or if making ahead, place in the fridge until ready to use.
- For the country ham biscuits: Mix the flour, baking powder and salt in a bowl. Using a pastry blender or 2 table knives, cut the cold butter cubes into the flour until it resembles coarse meal. Use a fork to stir in the buttermilk to make a soft dough that comes together and leaves the sides of the bowl (make sure all the flour is worked in). Stir in the ham. Turn the dough out onto a lightly floured board and knead 3 or 4 times until smooth and manageable.
- With your hands or a floured rolling pin, flatten the dough to a thickness of 1/2 inch. Cut the dough out with a 2-inch floured biscuit cutter.
- Remove the skillet from the oven and melt the remaining 1 tablespoon butter in it. Place the biscuits in the skillet. Bake until lightly browned, 10 to 12 minutes.
- To serve: Split the biscuits and serve with a generous spread of pimento cheese.
COUNTRY HAM AND FRIED EGG ON ANGEL BISCUITS
Provided by Bobby Flay
Time 2h45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Whisk together the flour, sugar, baking powder, yeast, and salt in a large bowl. Cut in the shortening and 1/4 cup butter pats until pea-size bits remain. Add the milk and gently stir until combined. The dough will be wet.
- Transfer the dough to a well-floured surface and gently pat into a 9-inch round that is 1-inch thick. Cut the dough into 2-inch rounds using a cookie cutter. Transfer the rounds to a parchment paper-lined baking sheet that has been lightly coated with cooking spray. Cover with a clean kitchen towel and let sit at room temperature for 1 hour. Remove the towel and cover with plastic wrap and place in the freezer for 1 hour and up to 24 hours.
- Cook's Note: The longer the biscuits stay in the freezer, the lighter and fluffier they become. You can make ahead and just bake off a few as you need them.
- Preheat the oven to 400 degrees F. Brush the tops of the biscuits with the heavy cream and bake until golden brown, about 15 minutes. Remove from the oven and brush the tops with the melted butter. Let cool slightly, then sprinkle the top with black pepper and slice open.
- Heat 1 tablespoon of the unsalted butter in a small (6-inch) nonstick saute pan over medium-high heat until it begins to sizzle. Add one egg at a time, season top with salt and pepper and cook until the white is set, gently flip over and continue cooking for another minute or so. Flip so the top side is up. Place a few slices of ham on the bottom biscuit and top with the egg, place the other half of the biscuit on top and serve immediately.
- *Cook's Note: It's American prosciutto .
- Blackberry topping:
- Macerate the berries with the sugar in a bowl for about 30 minutes. Put some of the berries on the bottom half of the biscuit. Add whipped cream and top with the other half of the biscuit.
COUNTRY HAM BISCUITS
GREAT BREAKFAST or lunch item! These biscuits may be considered "a southern thing", but they sure are popular! I have carried a plate full to a home where relatives were gathering for a funeral and they got smacked up real quick. I would carry them plain without the dijon mustard because of people's preferences. Great for a man's lunchbox. Very filling and satisfying flavor!
Provided by Seasoned Cook
Categories Breakfast
Time 20m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Bake biscuits in a 400 degree oven for 8 to 10 minutes until golden brown.
- Cut ham into pieces to fit size of biscuits.
- Place ham pieces in a skillet and boil in a small amount of water for one minute to allow salt to escape. Pour off water to drain.
- Split biscuit and insert ham pieces.
- Dijon mustard may be spread inside of biscuits - optional feature.
- Enjoy!
HAM ON BISCUITS
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
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.
COUNTRY HAM AND BISCUIT BAKE
I had leftover ham from New Years so this is what I threw together one nite......There wasnt a crumb left so it must be good! Feel free to add whatever leftovers you have..
Provided by LAURIE
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°.
- In a medium saucepan melt margarine.
- Add onion; cook until tender.
- Blend in flour, pepper and dry mustard.
- Add milk all at once.
- Cook and stir over medium heat until thickened.
- Cook and stir 1 minute more.
- Add cheese; stir until melted.
- Stir in potato, ham and peas.
- Spoon mixture into a 10x6-inch baking dish; top with biscuits.
- Bake 30 to 35 minutes or until biscuits are golden brown.
Nutrition Facts : Calories 366.8, Fat 18.5, SaturatedFat 7.8, Cholesterol 46.5, Sodium 1058.1, Carbohydrate 31.2, Fiber 3, Sugar 4.6, Protein 19.1
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