Ham And Cheese Biscuit Cups Recipes

CHEDDAR HAM CUPS

Steps:

• In a large bowl, combine the cheese, ham, mayonnaise, bacon and mustard. Split biscuits into thirds. Press onto the bottom and up the sides of ungreased miniature muffin cups. Fill each with about 1 tablespoon of cheese mixture., Bake at 450° until cups are golden brown and cheese is melted, 9-11 minutes. Let stand for 2 minutes before removing from the pans. Serve warm.

HAM AND CHEESE BISCUITS {TRADITIONAL AND GLUTEN FREE RECIPES}

Steps:

• Preheat the oven to 450 degrees. Stir together the dry ingredients. Grate the butter into the dry ingredients and stir lightly to combine. Use a fork or pastry blender to cut in the cold butter pieces until the mixture resembles a course meal with little pea size or smaller lumps throughout.
• Whisk the egg into the milk and then pour into the dry ingredients in the mixing bowl. Stir just long enough to combine. The mixture should be somewhat dry and just a tiny bit sticky at this point. Add the ham, cheese and onions and stir or press lightly with your hands to combine.
• Sprinkle a tablespoon of flour onto a countertop, pastry mat, or tea towel (as described in the blog post). Dump the dough out onto this surface and sprinkle a half tablespoon or so of flour across the top of the dough. Lightly press the dough with your hands to flatten it until it is about 1" thickness. Add just a sprinkling more flour as needed, to make sure the dough isn't too sticky.
• Use a biscuit cutter, round cookie cutter or drinking glass to cut the biscuit shapes out of the dough. You can also shape them with your hands, if that is more your style. Place the cut biscuits on a parchment or silpat lined baking sheet. Press the remaining bits of dough into a biscuit shape with your hands.
• Bake for 16-18 minutes, until the bottom of the biscuits are lightly browned. The tops of these biscuits will not brown very much at all, although the pieces of cheese in the dough should toast nicely. Remove from the oven and transfer to a basket or cooling rack. Enjoy!

LAYERED HAM AND CHEESE BISCUITS

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 CHEESE BISCUIT CUPS RECIPE - (4.4/5)

Steps:

• Grease your muffin tin and preheat oven to 375°F. Press the biscuits flat with your hands and press then them into the muffin tin cups. Fill the biscuit cups with the ham and cheese. Whip eggs in a separate bowl and fill the cups evenly with the egg mixture. Season with salt and pepper. Bake the cups for 20 to 25 minutes, until the eggs have set and the biscuits are golden brown.

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.

HAM 'N' CHEESE BISCUIT STACKS

Steps:

• Preheat oven to 400°. Cut biscuits in half to make half-circles; place 2 in. apart on ungreased baking sheets. Spread mustard over tops. Bake until golden brown, 8-10 minutes. Cool completely on wire racks., Mix butter and green onions. In another bowl, mix mustard, mayonnaise and honey. Split each biscuit into 2 layers., Spread biscuit bottoms with butter mixture; top with ham, cheese, romaine and biscuit tops. Spoon mustard mixture over tops. Thread 1 olive onto each toothpick; insert into stacks. Serve immediately.

APPLE, HAM AND CHEDDAR BISCUIT CUPS

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a medium skillet over medium heat. Add the apples, sugar, cinnamon and a pinch of salt. Saute until the apples are tender and start to stick when you scoot them around the pan, about 5 minutes. The butter and sugar will caramelize and become slightly sticky. Add the ham and rosemary. Saute until the ham gets some nice sear marks here and there, 3 to 5 minutes.
• Meanwhile, roll out the biscuits until 3 1/2 inches wide and gently press them into 10 cups of a muffin tin. Spoon the filing evenly into each cup, then top each with the Cheddar. Bake until the cheese is melted and starting to lightly brown and bubble, about 15 minutes.
• Pop each biscuit out of the tin and transfer to a platter or cutting board. Garnish with rosemary and serve immediately.

HAM AND CHEESE BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine flour, baking powder, salt, baking soda, and garlic powder in a bowl. Whisk to combine.
• Dice the cold butter up into chunks, and cut it into the dry mixture with your fingers, a fork, or a pastry cutter, until the mixture resembles coarse sand, and butter is well blended in. Stir in cheese and ham, gently stirring to evenly coat all the cheese and ham pieces with the flour mixture.
• Use a fork and stir in 1 cup buttermilk. If the mixture is still dry, add a little more liquid at a time until the dough just comes together (it should be a little bit sticky, but not "wet").
• Shape dough into a ball by hand, handling the dough gently. Then pat the dough out on a lightly floured surface to 1/2- to 3/4-inch thickness. Use a small biscuit cutter to cut 12 to 15 biscuits out, and arrange them on a baking sheet with sides just barely touching.
• Bake in the preheated oven until just golden brown around the edges/tops/bottoms and cooked through in the center, 12 to 15 minutes.
• Cool briefly on the baking sheet before moving to a platter or cooling rack. Best served warm!

HAM AND CHEESE BISCUIT MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 8 cups of a standard muffin tin with paper liners.
• Roll each biscuit until 1/4 inch thick. Sprinkle with Cheddar cheese and ham. Wrap biscuit dough around the filling, pinch the edges to seal, and form into a ball. Press into the prepared muffin cups. Brush with beaten egg and sprinkle with bagel seasoning.
• Bake in the preheated oven until golden brown, about 12 minutes.