Friday, October 25, 2013

Ham and Cheese Biscuits

A tender biscuit stuffed with smoked honey ham and shredded cheese.

Ham and Cheese Biscuits

These 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. Add a little chopped jalapeno for a nice punch!


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.


Dig in!


For more of my favorite biscuit recipes, visit my page on Pinterest!



Recipe: Ham and Cheese Biscuits

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 25 min | Yield: About 9 biscuits

Ingredients
  • 2 cups of self rising flour
  • 3/4 cup chopped smoked honey ham
  • 1/2 cup of shredded Cheddar or Monterey jack cheese
  • 1/8 cup of chopped pickled jalapeno, optional
  • 1/3 cup of melted cooled butter or cooking oil
  • Up to 2/3 cup of milk (enough milk to moisten dough)
Instructions

Preheat oven to 350 degrees F. Combine flour, ham, cheese and pickled jalapeno, if using. 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.

Cheese and Herb Biscuits: Omit ham and add in 2 tablespoons of chopped fresh herbs, such as rosemary, parsley, chives or your favorites.

Muffin Tin Biscuits: Butter or spray a Instead of rolling out dough, add enough milk to form a sticky dough. Use a cookie scoop or spoon to fill prepared muffin tin and bake as above, until golden brown.

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.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.

Check These Recipes Out Too Y'all!

Perfect Southern Buttermilk Biscuits
Garlic Cheese Drop Biscuits
Sweet Potato Biscuits

Posted by on October 25, 2013
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
130727
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed