Ham And Sharp Cheddar Biscuits Recipes

HAM CHEDDAR BISCUITS

Steps:

• In a bowl, combine the biscuit mix and milk just until moistened. Stir in the cheese and ham. Drop by rounded tablespoonfuls onto greased baking sheets. , Bake at 450° for 8-10 minutes or until golden brown. Serve warm.

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.

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.

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 & CHEESE BISCUITS

Steps:

• Preheat oven to 450*F Line a baking sheet with parchment paper, a baking mat or non-stick foil. In a bowl combine Bisquick, cheese & ham. Toss to combine. Slowly add milk and stir until all milk has been added and mixture is thick and combined. Using a cookie scoop or a large spoon, scoop out approximately 2-3 Tablespoon mounds onto prepared baking sheet. Bake for 8-10 minutes or until cooked through and edges are just beginning to turn golden. Remove from oven. If doing the topping, combine melted butter and garlic powder. Spoon over biscuits while hot. Allow to cool on racks for 3 - 5 minutes. Enjoy!

APPLE, HAM AND CHEDDAR BISCUIT CUPS

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a medium skillet over medium heat. Add the apples, sugar, cinnamon and a pinch of salt. Saute until the apples are tender and start to stick when you scoot them around the pan, about 5 minutes. The butter and sugar will caramelize and become slightly sticky. Add the ham and rosemary. Saute until the ham gets some nice sear marks here and there, 3 to 5 minutes.
• Meanwhile, roll out the biscuits until 3 1/2 inches wide and gently press them into 10 cups of a muffin tin. Spoon the filing evenly into each cup, then top each with the Cheddar. Bake until the cheese is melted and starting to lightly brown and bubble, about 15 minutes.
• Pop each biscuit out of the tin and transfer to a platter or cutting board. Garnish with rosemary and serve immediately.