|A tender biscuit stuffed with smoked honey ham and shredded cheese.|
Ham and Cheese BiscuitsThese are great breakfast or brunch biscuits served alongside some fluffy eggs or even as a base for an egg sandwich. I like to use a sweeter honey ham for these, but any good smoked ham works fine too. With the self rising flour, ham and cheese, I don't usually add any additional salt, so do keep that in mind if you're tempted to add some.
Make mini biscuits for that next party and serve with some good pepper jelly - yum y'all!
Here's how to make them.
Preheat oven to 350 degrees F. Combine 2 cups of self rising flour, 3/4 cup chopped smoked honey ham and 1/2 cup of shredded cheese - I usually use Cheddar or Monterey jack, but use whatever cheese you like!
Make well in center and pour in 1/3 cup of cooled melted butter or cooking oil and most of the 2/3 cup of milk, just enough milk to moisten dough. Add the remaining milk only as needed.
Use a fork to combine. Dough should be wet, but not goopy.
Turn dough out onto a floured surface and sprinkle a little bit of flour on top.
Knead dough until it is smooth and no longer sticky.
Pat dough about 1/2 inch thick and cut out close together with a 2-inch biscuit cutter, gathering scraps to make the last few biscuits.
Place on a silpat or parchment covered cookie sheet.
Bake at 350 degrees F for about 20 to 25 minutes.
Recipe: Ham and Cheese Biscuits©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 25 min | Yield: About 9 biscuits
- 2 cups of self rising flour
- 3/4 cup chopped smoked honey ham
- 1/2 cup of shredded Cheddar or Monterey jack cheese
- 1/3 cup of melted cooled butter or cooking oil
- Up to 2/3 cup of milk (enough milk to moisten dough)
Preheat oven to 350 degrees F. Combine flour, ham and cheese. Make well in center and pour in the butter or oil and most of the milk, using a fork to combine everything. Add the remaining milk as needed.
Turn dough out onto a floured surface and sprinkle a little bit of flour on top, kneading dough until it is smooth and no longer sticky. Pat dough about 1/2 inch thick and cut out close together with a 2-inch biscuit cutter, gathering scraps to make the last few biscuits. Place on a silpat or parchment covered cookie sheet, spaced about 1/2 inch apart and bake at 350 degrees F for about 20 to 25 minutes. Makes about 9 biscuits, depending on how you cut them.
Breakfast Sandwiches: Prepare eggs by cracking each into lightly greased muffin tins and gently breaking the yolks. Bake in a preheated 350 degree F oven for about 10-15 minutes, depending on how well done you prefer the yolks. Split biscuits and top with an egg.
To Freeze: Let biscuits and eggs cool. Slice biscuits and add an egg. Wrap individually in foil and place into a zippered freezer bag; freeze. To reheat, preheat oven to 400 degrees F, place wrapped frozen biscuits on a baking sheet and bake 25 to 30 minutes, or until warmed through, unwrapping the last 3 or 4 minutes. May also freeze leftover biscuits in the same manner.
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©Deep South Dish
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