Country Ham Biscuits With Honey Sriracha Mayo Recipe By Tasty

COUNTRY HAM BISCUITS WITH HONEY SRIRACHA MAYO RECIPE BY TASTY

Steps:

• Preheat oven to 450°F (230°C).
• In a bowl, whisk together the dry biscuit ingredients.
• Cut in the butter and shortening until mixture is crumbly.
• Mix in buttermilk and knead until it forms a dough.
• Cut dough into 5 cylinders, 4 inches (10 cm) in diameter. Place on a baking sheet lined with parchment paper.
• Bake 15-20 minutes, until golden brown.
• In another bowl, mix the mayo, honey, and Sriracha.
• Split the biscuits in half.
• Spread honey Sriracha mayo on one half.
• Lay 3 slices of country ham on the other half.
• Enjoy!

COUNTRY HAM BISCUITS AND SCALLION-PIMENTO CHEESE

Steps:

• Preheat the oven to 450 degrees. Place a 10-inch cast-iron skillet in the oven to heat.
• For the scallion-pimento cheese: Stir together the cheese, pimentos, mayonnaise and scallions in a large bowl. Set aside, or if making ahead, place in the fridge until ready to use.
• For the country ham biscuits: Mix the flour, baking powder and salt in a bowl. Using a pastry blender or 2 table knives, cut the cold butter cubes into the flour until it resembles coarse meal. Use a fork to stir in the buttermilk to make a soft dough that comes together and leaves the sides of the bowl (make sure all the flour is worked in). Stir in the ham. Turn the dough out onto a lightly floured board and knead 3 or 4 times until smooth and manageable.
• With your hands or a floured rolling pin, flatten the dough to a thickness of 1/2 inch. Cut the dough out with a 2-inch floured biscuit cutter.
• Remove the skillet from the oven and melt the remaining 1 tablespoon butter in it. Place the biscuits in the skillet. Bake until lightly browned, 10 to 12 minutes.
• To serve: Split the biscuits and serve with a generous spread of pimento cheese.

COUNTRY HAM ON BISCUITS

Steps:

• Heat oven to 450 degrees.
• Make buttermilk biscuits: mix flours, baking powder and soda, salt, and pepper in mixing bowl. Cut 6 T. butter into small pieces and add to flour mixture. Cut in butter with pastry blender or 2 knives until mixture resembles fine meal. Melt remaining 4 T. butter and set aside. Make well in flour mixture, pour in buttermilk, and gradually work flour into buttermilk using fork.
• Turn dough out onto lightly floured surface. Roll or pat evenly 1/2-inch thick. Using 2-1/2" biscuit cutter or rim of glass, cut out 12 biscuits. Brush both sides with melted butter and place on ungreased baking sheet.
• Bake until golden, 10-12 minutes. Let cool on baking sheet at least 5 minutes before splitting.
• Split warm biscuits in half. Spread bottom half with mustard and top with butter. Place 2 slices ham on each bottom half and cover with top. Serve warm.

HONEY SRIRACHA BAGEL RECIPE BY TASTY

Steps:

• Preheat the toaster oven according to the manufacturer's instructions.
• Cut the bagel in half, then spread 1 tablespoon of honey and the Sriracha across both halves of the bagel.
• Transfer the bagel to the toaster oven and toast to your desired shade.
• Scoop the avocado flesh into a small bowl and mash until slightly chunky. Add the remaining tablespoon of honey, salt, black pepper, and red pepper flakes and stir to combine.
• Remove the bagel from the toaster oven and spread the avocado mash on both sides.
• Enjoy!

COUNTRY HAM BISCUITS

Steps:

• Bake biscuits in a 400 degree oven for 8 to 10 minutes until golden brown.
• Cut ham into pieces to fit size of biscuits.
• Place ham pieces in a skillet and boil in a small amount of water for one minute to allow salt to escape. Pour off water to drain.
• Split biscuit and insert ham pieces.
• Dijon mustard may be spread inside of biscuits - optional feature.
• Enjoy!

HAM BISCUITS

Steps:

• Preheat oven to 450°. In a food processor, process ham until ground; set aside. In a large bowl, combine the flour, baking powder, baking soda, onion powder, garlic powder and mustard. Cut in shortening until mixture is crumbly. Fold in ham and chives. Add buttermilk; stir just until the dough clings together. , Turn onto a lightly floured surface; knead gently 10-12 times. Roll dough to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place in a large ungreased cast-iron or other ovenproof skillet. Bake until golden brown, 13-15 minutes. Brush with butter. Serve warm.