Herbed Biscuit Ham Sandwiches Recipes

HAM-CHEDDAR BISCUIT SANDWICHES

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Dust your work surface with flour and roll the biscuit dough out 1/4-inch thick or slightly thicker. Cut out 5-inch rounds with a cutter. Reroll the scraps and cut again.
• Spread a tablespoon of mustard over half of the top of each round. Fold the ham slices, put them on top of the mustard, leaving a 1/4-inch border, and then mound a scant 1/2 cup of the Cheddar on top. Fold the dough over to make a half-moon and press with a fork to seal. As you go, transfer each finished biscuit to the prepared baking sheet.
• Brush the tops of the biscuits with cream and top with a sprinkling of black pepper. Bake until golden brown and baked through, about 15 minutes. Cool briefly and serve hot.
• Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and mix gently until the mixture just begins to come together.

HERBED PAN BISCUITS

Steps:

• Heat oven to 425°F. Spray 8-inch round cake pan with cooking spray.
• In medium bowl, stir Bisquick mix, sour cream, carbonated beverage, parsley, basil and pepper with fork until soft dough forms.
• With floured hands, divide dough into 20 equal portions. Shape each into a ball. Place in pan with sides touching. Brush evenly with half of the melted butter.
• Bake 15 minutes or until golden brown. Brush evenly with remaining melted butter. Serve immediately.

HAM 'N' CHEESE BISCUIT STACKS

Steps:

• Preheat oven to 400°. Cut biscuits in half to make half-circles; place 2 in. apart on ungreased baking sheets. Spread mustard over tops. Bake until golden brown, 8-10 minutes. Cool completely on wire racks., Mix butter and green onions. In another bowl, mix mustard, mayonnaise and honey. Split each biscuit into 2 layers., Spread biscuit bottoms with butter mixture; top with ham, cheese, romaine and biscuit tops. Spoon mustard mixture over tops. Thread 1 olive onto each toothpick; insert into stacks. Serve immediately.

CARAMELIZED HAM & SWISS BUNS

Steps:

• Arrange bottom halves of rolls in a greased 9x9-in. baking pan. Spread cut side of roll bottoms with horseradish sauce. Layer with ham and cheese; replace tops., In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Stir in remaining ingredients. Pour over rolls. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until golden brown.

TOASTED HAM AND CHEESE SANDWICH WITH HERB BUTTER

Steps:

• In a small bowl combine the softened butter, Dijon mustard, thyme, parsley and just a pinch salt; mix well until smooth and thoroughly combined.
• Arrange 4 slices of bread on a cutting board and top with a slice of cheese.
• Then top with sliced ham, then tomato, then onions and remaining cheese.
• Top with a slice of bread.
• Butter the outside of 4 slices of bread with herbed butter (I like to lightly butter the inside also, but that is up to you).
• Heat a non-stick skillet with a bit of herbed or regular butter (if you buttered the outside of the bread, then you might not want to add in any butter to the skillet).
• Add in the sandwiches, and cook until cheese melts and the bread is golden brown (about 3 minutes on each side).
• Delicious!

HERBED BISCUIT HAM SANDWICHES

Steps:

• Preheat oven to 450 deg F. Put cubed butter in freezer.
• Combine flour, sugar, baking powder, salt, baking soda and herbs in a food processor pulse to combine. If you do not have all the herbs, just use more of the others, so that you have 1/2 cup total.
• Drop in butter cubes and pulse until mixture resembles coarse cornmeal.
• Pour in buttermilk and pulse until mixture just comes together.
• Turn dough out onto a lightly floured surface. Pat into a rectangle, then cut into thirds. Stack thirds on top of each other and pat out into a rectangle again. Repeat twice, then pat into a 4x12 inch rectangle.
• Cut in half lengthwise and then into 8 square biscuits.
• Bake on a parchment-lined baking sheet until puffed and golden, 10-12 minutes.
• Split biscuits and spread with mustard and honey. Top with ham and pickles and make into sandwiches.