Ham Cheddar Biscuit Sandwiches Recipes

HAM-CHEDDAR BISCUIT SANDWICHES

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Dust your work surface with flour and roll the biscuit dough out 1/4-inch thick or slightly thicker. Cut out 5-inch rounds with a cutter. Reroll the scraps and cut again.
• Spread a tablespoon of mustard over half of the top of each round. Fold the ham slices, put them on top of the mustard, leaving a 1/4-inch border, and then mound a scant 1/2 cup of the Cheddar on top. Fold the dough over to make a half-moon and press with a fork to seal. As you go, transfer each finished biscuit to the prepared baking sheet.
• Brush the tops of the biscuits with cream and top with a sprinkling of black pepper. Bake until golden brown and baked through, about 15 minutes. Cool briefly and serve hot.
• Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and mix gently until the mixture just begins to come together.

HAM AND CHEDDAR BREAKFAST SANDWICHES

Steps:

• Heat oven to 375°F. Make biscuits as directed on bag.
• Reduce oven temperature to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In large bowl, beat eggs, cream, salt and pepper with whisk. Stir in ham. Pour egg mixture into baking dish. Bake 25 to 28 minutes or until egg mixture is set and knife inserted in center comes out clean. Sprinkle cheese over top. Bake 4 to 6 minutes or until cheese is melted.
• Cut baked eggs into 4 rows by 3 rows to make 12 squares. Split biscuits, and fill each with 1 egg square.

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 CHEDDAR BISCUITS

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.

SMOKED HAM BISCUIT SANDWICH

Steps:

• For the smoked ham: Preheat a smoker to 225 degrees F.
• Combine the brown sugar, paprika, pepper and cayenne in a bowl. Add a bit of water to make a paste. Rub the ham generously with the spice paste.
• Place the ham in the smoker with applewood chips. Smoke for 3 to 4 hours.
• Remove the ham to a cutting board and tent with foil. Let rest for 20 to 30 minutes. (Yields 24 portions.)
• For the buttermilk biscuits: Preheat the oven to 400 degrees F.
• In a large bowl, whisk together the flour, baking powder, baking soda and salt. Using a pastry cutter (you can also just use your hands), mix the butter cubes into the flour until it resembles a coarse meal. Chill in the refrigerator for 10 minutes.
• Meanwhile, whisk together the buttermilk and honey in a small bowl. Incorporate the buttermilk mix into butter-flour mixture, stirring just until the dry ingredients are moistened.
• Turn out the biscuit dough onto a lightly floured work surface and knead gently 3 or 4 times to fully combine the ingredients. (If the dough is a little crumbly, that's Ok.) Roll out the dough into a 9-by-5-by-1/2-inch rectangle and then fold into thirds. Roll out again and fold into thirds again. Do this about four times in all.
• Cut out biscuits. Don't twist when cutting; rather, use an up-and-down motion. Place the biscuits on a baking sheet, spaced 1-inch apart.
• Bake until golden brown on top and fully risen, 11 to 15 minutes. Cool the biscuits on a wire rack, but not for too long¿these are best served warm! (Makes 8 biscuits.)
• For the chipotle honey mustard: Blend the honey, chipotles and adobo sauce in a blender or with an immersion blender. Season to taste with salt and pepper. Mix the chipotle honey with the Dijon.
• Once the ham has rested, slice it thinly using a slicing knife or an electric meat slicer. Split open the warm biscuits and sauce the bottom halves with a spoonful of the chipotle honey mustard. Top each with a generous amount of ham (about 1 cup) and drizzle with more honey mustard. Close with the biscuit tops, and serve.

BUTTERMILK BISCUIT HAM SANDWICHES WITH HOMEMADE TOMATO JAM

Steps:

• Preheat the oven to 375 degrees F.
• Make the Biscuits: Using a sieve over a bowl, sift together the flour, baking powder, sugar, and salt. Repeat. Add the butter and shortening and, using your fingertips, mix until crumbly. Add the buttermilk and mix with a wooden spoon until the dough just comes together. (Don't over mix!)
• Transfer the dough to a lightly floured work surface and, using a rolling pin, roll out to 1/2 to 3/4-inch thick rectangle. Using a 3 to 4-inch round cutter, punch out biscuits and transfer them to a parchment paper-lined baking sheet. Gently press the dough scraps into another rectangle and punch out more biscuits. Discard any scraps. Lightly dust the tops of the biscuits with flour and bake until golden brown, about 12 to 15 minutes. Let the biscuits cool slightly. (You'll only need 6 biscuits for the sandwiches, so serve the rest with soup, spread with butter and jam, or just freeze for another day.)
• Make the Sandwiches: Preheat the broiler. Split 6 of the biscuits in half and spread the top halves with 1 tablespoon of Tomato Jam each.
• Divide the ham among the bottom halves of the biscuits and sprinkle the cheese over the top.
• Arrange the bottom halves a baking sheet and place under a broiler until the cheese melts. Cover with the biscuit tops and serve immediately.
• Heat 2 tablespoons of oil in a heavy-bottomed saucepan over medium heat. Add the onion, garlic, rosemary and pepper flakes and cook, stirring, until soft and fragrant. Add the tomatoes and cook, stirring occasionally, until the tomatoes have given up most their water and turned a deep orange-red, about 15 to 20 minutes. Whisk in the remaining 2 tablespoons of oil and season with salt and pepper, to taste.

CHEDDAR BISCUIT BREAKFAST SANDWICHES

Steps:

• For the biscuits: Preheat your oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
• Stir together the flour, baking powder, garlic powder and salt in a large bowl. Add the butter and snap and rub it in until the butter is pea sized. Stir in the Cheddar and chives, then make a well in the center and add in 1 1/4 cups of the buttermilk. Stir until just combined.
• Using a large tablespoon or a 1/4 cup ice cream scoop, scoop 9 biscuits onto your prepared baking sheet. Place the biscuits in the fridge while you prepare the eggs.
• For the eggs: Place a nonstick skillet over medium heat and add the sausage meat. Cook, breaking it apart with a wooden spoon, until golden brown and cooked through, 8 to 10 minutes. Remove the sausage from the pan and set aside.
• Lightly grease a 9-inch square baking pan with cooking spray. Beat the eggs and milk together in a large bowl. Season with the salt and pepper. Add the Cheddar and dill and pour into the prepared pan. Scatter over the cooked sausage and tomatoes.
• Retrieve the biscuits from the fridge and brush with the remaining 2 tablespoons of buttermilk. Bake the biscuits and the eggs for 15 minutes, then remove the eggs from the oven and set aside to cool slightly. Rotate the biscuits and continue baking until golden brown, 5 to 10 minutes.
• Cut the eggs into 9 equal pieces. If serving right away, split the biscuits in half and sandwich in the eggs. If prepping ahead, transfer the eggs to a resealable container and place in the fridge. Cool the biscuits to room temperature and transfer to a resealable container or zip top bag and place in the fridge. Both can be stored for up to four days. To reheat, simply reheat in the microwave. Biscuits can also be split and lightly toasted in the toaster.

HAM AND SHARP CHEDDAR BISCUITS

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.