BUTTERMILK BISCUIT HAM POTPIE
As part of my job, I helped concept a bunch of food trucks, and Biscuit Box was our first. We spent months coming up with recipes. This is a play on our chicken and tarragon potpie. -Michelle Clair, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 425°. Toss celery, onions, carrots and fennel in oil to coat. Spread in a single layer in a 15x10x1-in. baking pan. Roast, stirring occasionally, until lightly browned, 20-25 minutes. Cool. Reduce heat to 350°., Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually whisk in broth; add thyme. Bring to a boil, stirring constantly; reduce heat and simmer 10 minutes. Add roasted vegetables, ham, tarragon, salt and pepper, cooking until heated through. Transfer to a greased 13x9-in. baking dish., For biscuits, pulse flour, baking powder, salt and baking soda in a food processor until blended. Add cubed butter; pulse until butter is the size of peas. Transfer to a large bowl; stir in buttermilk until no flour is visible. Turn onto a floured surface; knead gently 8-10 times. Roll dough into a 13x9-in. rectangle; cut into shapes of your choice., Arrange biscuit pieces, overlapping slightly, over ham mixture. Bake until biscuit topping is golden brown, 25-30 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 444 calories, Fat 27g fat (14g saturated fat), Cholesterol 78mg cholesterol, Sodium 1239mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 15g protein.
BUTTERMILK BISCUIT HAM POT PIE
Have some leftover holiday ham in the fridge? This buttermilk biscuit ham pot pie is a great way to use it up - besides being warm, homey, & tasty, too!
Provided by Catz in the Kitchen
Categories Ham
Time 1h10m
Number Of Ingredients 17
Steps:
- Preheat the oven to 425. Grease a 9x13 baking dish and set aside.
- Mix the celery, onion, and carrots in the oil. Put in and spread out on a cookie sheet and place it in the oven for 20-25 minutes. Give it a stir every few minutes, when slightly brown take it out and cool.
- Take the oven temperature down to 350. While you are waiting, get out a large saucepan.
- Melt the butter and then add the flour, whisking until smooth. Then whisk in the chicken broth. (You may not need it all) sprinkle in the thyme.
- Bring it to a boil, and stir without ceasing; lower the heat and simmer, about 10 minutes.
- Add all the browned vegetables, ham, tarragon, salt and pepper, cook until it is all heated through. Pour the filling into the prepared baking dish.
- For the biscuits, put the flour, baking powder, salt, and baking powder in a food processor. Add the butter and pulse. The butter should look like peas.
- Put it in a medium sized bowl and add buttermilk. Use your hands or a wooden spoon, to stir it until the flour is incorporated.
- Flour a surface, and put the dough on it. Knead the dough a few times. (10 should be enough.) Roll out the dough into as much of a rectangle you can manage. Cut into whatever shapes you want. You may have to repeat this process a few times to get enough biscuits. Lay the biscuits out over the filling, overlapping a little bit. Bake in the oven for 25-30 minutes, or until golden brown. Let cool for about 10 minutes before being served.
Nutrition Facts : Calories 446 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 27 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 854 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
HAM AND CHEESE BUTTERMILK BISCUITS
They are wonderfully tender, flavorful buttermilk biscuits, and so deliciously easy to whip up! They are also incredibly versatile. You can use pretty much any type of cheese you'd like in these - since the cheese offers the main flavor, if you have a bunch of something else besides pepper Jack you'd like to use up, feel free to change it up however you'd like.
Provided by Rebekah Rose Hills
Time 30m
Yield 12
Number Of Ingredients 9
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!
Nutrition Facts : Calories 177.5 calories, Carbohydrate 17.6 g, Cholesterol 26.4 mg, Fat 9.2 g, Fiber 0.6 g, Protein 5.8 g, SaturatedFat 5.2 g, Sodium 581.6 mg, Sugar 1.1 g
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- In a large saucepan melt the butter. Stir in flour until smooth. Gradually whisk in the broth, and then add the thyme. Bring to a boil, stirring constantly; reduce heat and simmer 10 minutes. Add the roasted vegetables, ham, tarragon, salt and pepper, cooking until heated through. Transfer to a greased 9x13 baking pan.
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