Biscuits With Ham In Cheddar Sauce Recipes

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.

BISCUIT-TOPPED CREAMED HAM

Steps:

• In a large skillet, saute green pepper and onion in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Whisk in soup until blended. Stir in the ham and lemon juice; heat through. , Pour into a greased 9-in. square baking dish. Bake, uncovered, at 375° for 10 minutes. Meanwhile, in a large bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in cheese, milk and pimientos just until moistened. , Turn onto a lightly floured surface; knead gently 4-5 times. Roll to about 1/2-in. thickness; cut out six biscuits with a 2-1/2-in. biscuit cutter. Arrange biscuits over ham mixture. Bake 18-22 minutes longer or until biscuits are golden brown.

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.

HAM AND SUCCOTASH STEW WITH CHEDDAR BISCUITS

Steps:

• In a large saucepan cook the onion and the garlic in the butter over moderately low heat, stirring, until the onion is softened. Add the ham,the carrot, the corn, the lima beans, the broth, the water, and the thyme and simmer the stew, covered, for 10 to 12 minutes, or until the carrot is tender. While the stew is simmering, in a bowl whisk together the cornmeal, the flour, the baking powder, and the salt, add the Cheddar, and toss the mixture well. Stir in the milk until the dough is just combined.
• Add the beurre manié to the stew, a little at a time, stirring until the sauce is thickened, and simmer the stew for 2 minutes. Transfer the stew to a buttered 1-quart shallow baking dish, drop the biscuit dough in 6 mounds on top of it, and bake the stew in the upper third of a preheated 425°F. oven for 15 minutes, or until the biscuits are golden.

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!

BISCUITS WITH HAM IN CHEDDAR SAUCE

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.

CHEDDAR BISCUITS

Steps:

• In a bowl, combine flour, baking powder, baking soda and salt. Cut in cheese and shortening until crumbly. Add buttermilk; stir until just moistened. , Turn onto a lightly floured surface; knead 8-10 times. Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 425° for 10-12 minutes or until golden brown.

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.