Country Ham Fried Oyster Biscuit Hobs Recipes

COUNTRY HAM AND BISCUIT BAKE

Steps:

• Preheat oven to 375°.
• In a medium saucepan melt margarine.
• Add onion; cook until tender.
• Blend in flour, pepper and dry mustard.
• Add milk all at once.
• Cook and stir over medium heat until thickened.
• Cook and stir 1 minute more.
• Add cheese; stir until melted.
• Stir in potato, ham and peas.
• Spoon mixture into a 10x6-inch baking dish; top with biscuits.
• Bake 30 to 35 minutes or until biscuits are golden brown.

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 AND FRIED EGG ON ANGEL BISCUITS

Steps:

• Whisk together the flour, sugar, baking powder, yeast, and salt in a large bowl. Cut in the shortening and 1/4 cup butter pats until pea-size bits remain. Add the milk and gently stir until combined. The dough will be wet.
• Transfer the dough to a well-floured surface and gently pat into a 9-inch round that is 1-inch thick. Cut the dough into 2-inch rounds using a cookie cutter. Transfer the rounds to a parchment paper-lined baking sheet that has been lightly coated with cooking spray. Cover with a clean kitchen towel and let sit at room temperature for 1 hour. Remove the towel and cover with plastic wrap and place in the freezer for 1 hour and up to 24 hours.
• Cook's Note: The longer the biscuits stay in the freezer, the lighter and fluffier they become. You can make ahead and just bake off a few as you need them.
• Preheat the oven to 400 degrees F. Brush the tops of the biscuits with the heavy cream and bake until golden brown, about 15 minutes. Remove from the oven and brush the tops with the melted butter. Let cool slightly, then sprinkle the top with black pepper and slice open.
• Heat 1 tablespoon of the unsalted butter in a small (6-inch) nonstick saute pan over medium-high heat until it begins to sizzle. Add one egg at a time, season top with salt and pepper and cook until the white is set, gently flip over and continue cooking for another minute or so. Flip so the top side is up. Place a few slices of ham on the bottom biscuit and top with the egg, place the other half of the biscuit on top and serve immediately.
• *Cook's Note: It's American prosciutto .
• Blackberry topping:
• Macerate the berries with the sugar in a bowl for about 30 minutes. Put some of the berries on the bottom half of the biscuit. Add whipped cream and top with the other half of the biscuit.

GEORGIA COUNTRY HAM AND REDEYE GRAVY

Steps:

• Melt butter in a cast iron skillet over medium heat. Add ham; cook until browned, about 3 minutes per side. Remove ham from skillet, reserving fat. Pour coffee into the pan, scraping the browned bits from the bottom of the pan with a wooden spoon. Bring to a boil. Serve gravy over the ham.