Sunnys Ham And Cheese Biscuits With Honey Dijon Butter Recipes

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.

SUNNY'S HOT HAM AND CHEESE WREATH

Steps:

• Preheat the oven to 375 degrees F.
• Line a large baking sheet or pizza pan with parchment paper or nonstick aluminum foil. Place a 4.5-inch diameter bowl upside down in the center of the baking dish and use it as a guide (it will be the center, empty area of your wreath). Arrange triangular sections of the crescent dough on the parchment in a circle around the bowl with the long points facing outward as the "rays" and the wide bases in the center with the edges overlapping. Brush the jalapeño jelly on the dough. Remove the bowl.
• In a small bowl, mix the ham, Gruyere and pepper jack, then layer the mixture on the dough, creating a ring around the center of the circle. Pull the points of dough from the outer edge over the filling and tuck under the center rim of the dough circle. The filling will show and that's ok! Top with jalapeño slices all around.
• Bake, rotating halfway through, until golden, 20 to 25 minutes. Allow to cool slightly before slicing to serve.

SUNDAY HAM AND BISCUITS

Steps:

• Preheat oven to 375 degrees. Pour orange marmalade into a bowl and add about 1/2 of the coke. Let it set while you prepare the ham. Remove visible fat from ham and crisscross cut the ham. Place in a 9 by 13-inch baking pan and pour the marmalade/coke mixture over the ham. Place in the oven uncovered and bake for 20 minutes. This allows the marmalade to set or crisp on the ham. After 20 minutes cover the ham with foil and bake for an additional 30 to 45 minutes. Baste with the pan drippings every 15 minutes. If there are not enough pan drippings, mix up some more marmalade mixture to baste on the ham. Uncover the ham for the last 20 to 30 minutes and baste every 7 or 8 minutes. Allow the marmalade mixture to brown until dark brown in color. Remove from oven. Put ham onto a platter to cool before cutting. Total cook time is about 1 hour 5 minutes to1 hour 35 minutes. Use the left-over ham in red beans the next day.
• Mix flour and shortening together in bowl until the shortening is well blended into the flour. Make a "well" or hole in the center of the flour/shortening mixture. Add a portion of the milk to the well. Use a fork or your fingers and work from the center of the bowl to the outside of the bowl and blend the milk into the mixture. Add more milk as needed. The dough will be slightly sticky. To make the biscuits coat your hands with flour and pinch off enough dough for 1 biscuit, about 2 tablespoons. Roll and knead the biscuit in your hands just until it looses its stickiness. Place in a cast iron skillet. Continue to make the rest of the dough in this manner. After all biscuits are made put a little water on finger tips and gently rub the tops of each biscuit, this removes any bumps on the top of the biscuits. Bake in a preheated 450 degree oven until golden brown, about 15 minutes.

HAM AND DIJON CROISSANT SANDWICHES

Steps:

• Preheat oven to 350°F.
• In a small bowl, combine softened butter with the Dijon, chopped onion, and poppyseeds.
• Spread generously onto both (inner) sides of the split croissants.
• Place one slice each of ham and Swiss cheese into each croissant, and replace tops.
• Wrap each croissant or Hawaiian roll in a square of foil, sealing carefully. At this point sandwiches may be baked right away, or refrigerate or freeze (use a freezer bag) for later use.
• Bake in a preheated 350 F oven for 15-20 minutes, until hot. If frozen, bake at 300 F for about 25-30 minutes, until heated through.
• Serve hot, or at room temperature. Good sides are soup or salad, and fresh fruit for dessert.
• NOTE: If using mini-rolls, you may bake them in a buttered baking dish (no need to individually wrap).