Ham Green Onion Biscuits Recipes

HAM & GREEN ONION BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk the first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in ham and green onions. Add milk; stir just until moistened., Turn dough onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.

CHEDDAR BISCUITS WITH COUNTRY HAM

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, whisk together the flour, baking powder, baking soda, pepper, and salt. Add the buttermilk and butter and mix just until incorporated. Don't overmix. Add 2 cups of the Cheddar (leave the rest of the cheese out to come to room temperature) and the green onions and quickly mix to combine. Wrap in plastic wrap and chill for 15 minutes in the refrigerator.
• When you are ready to bake, spray 2 baking sheets with nonstick cooking spray. Tear off pieces of dough and roll into balls about the size of a golf ball. Arrange them on the baking sheets, brush them with a little buttermilk, and bake them until golden brown, about 10 to 14 minutes.
• In a stand mixer using the paddle attachment, whip the remaining room temperature cheese until it is smooth.
• Slice each biscuit in half and spread a teaspoon of whipped Cheddar onto the bottom. Cut a piece of ham to fit and put it on top of the Cheddar. Dollop with 1/2 teaspoon Red Pepper Jelly and cover with the top of the biscuit. Repeat with remaining ingredients and arrange on serving platters to serve.
• Red Pepper Jelly:
• Add the peppers in the bowl of a food processor and process until they are coarsely chopped but not pureed. Transfer the peppers to a large pot and add the cider vinegar, sugar, salt, crushed red pepper flakes, and jalapeno. Mix well.
• Put the pot over medium-high heat and bring the mixture to a boil, stirring frequently. Add the pectin and continue to cook at a slow rolling boil, stirring frequently, until the jelly drips very slowly from a metal spoon, about 20 minutes. Pour into jars, let cool, cover, and refrigerate for up to 2 weeks.

CHEDDAR & GREEN ONION BISCUITS

Steps:

• Sift dry ingredients together; using a pastry cutter, 2 knives or a food processor, cut in butter until only small bits are visible.
• Add cheddar & green onions, tossing until evenly distributed; pour in a cup of buttermilk or sour cream & stir until dough forms.
• Increase liquid if necessary - I used 11/2 cups of full fat sour cream.
• Turn out onto a lightly floured surface, pat until ½ inch thick & cut with a biscuit or cookie cutter or a glass.
• Place about 1 inch apart on a parchment lined baking sheet (or use cooking spray) and bake above the centre of a preheated 450F oven for 10 to 12 minutes or until golden.

GREEN ONION DROP BISCUITS

Steps:

• In a small bowl, combine the flour, onions, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine egg and buttermilk; stir into crumb mixture just until moistened. , Drop by 1/4 cupfuls 2 in. apart onto a greased baking sheet. Bake at 400° for 12-15 minutes or until golden brown. Serve warm.

GREEN ONION BISCUITS

Steps:

• Preheat oven to 425°F. Mix flour, baking powder, salt and pepper in large bowl. Mix cream and green onions in medium bowl. Add cream mixture to dry ingredients. Stir until moist clumps form.
• Transfer dough to floured work surface. Knead just until dough holds together, about 8 turns. Shape into 8-inch square. Cut out sixteen 2-inch square biscuits. Transfer biscuits to large baking sheet, spacing 1 1/2 inches apart. Brush top of biscuits with melted butter. Bake biscuits until golden and cooked through, about 18 minutes. Serve warm. (Can be made 8 hours ahead. Cool. Wrap in foil. Store at room temperature. Rewarm wrapped biscuits in 350°F. oven until heated through, about 8 minutes.)

CHEDDAR ONION DROP BISCUITS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Whisk the flour, baking powder, baking soda, and salt together in a bowl. Cut the butter into the flour mixture until the mixture resembles course crumbs. Stir the onion, Parmesan cheese, and Cheddar cheese into the flour mixture. Pour the buttermilk into the bowl; stir until evenly combined. Drop by 1/4-cupfuls onto prepared baking sheet, about 2 inches apart.
• Bake in the preheated oven until the tops of the biscuits are lightly browned, 12 to 15 minutes. Serve warm.

GREEN ONION DROP BISCUITS

Steps:

• Combine flour, onions, sugar, baking powder, salt and baking soda.
• Cut in butter until mixture resembles coarse crumbs.
• Combine egg and buttermilk; stir into crumb mixture just until moistened.
• Drop by 1/4 cupfuls 2 inches apart onto a greased baking sheet.
• Bake at 400 degrees for 12 to 15 minutes or until golden brown.