Ham and Cheese Biscuits
Source of Recipe
From "Deep South Dish" by Mary Foreman
List of Ingredients
- 2 cups self-rising flour
- � cup chopped smoked honey ham
- � cup shredded Cheddar or Monterey Jack cheese
- ⅓ cup melted cooled butter or cooking oil
- Up to ⅔ cup milk (enough to moisten dough)
Instructions
- Preheat oven to 350� F.
Combine flour, ham, and cheese. Make a well in the center, and pour in butter or oil and most of the milk, using a fork to combine. Add remaining milk as needed.
- Turn dough out on onto a floured surface, and sprinkle a little flour on top, kneading dough until smooth and no longer sticky. Pat dough about � inch thick; cut out close together with a 2-inch biscuit cutter, gathering scraps to make the last few biscuits.
- Place on parchment-covered cookie sheet, spaced about � inch apart, and bake 20 to 25 minutes.
Makes about 9 biscuits
Variation:
◦ Breakfast Sandwiches: Prepare eggs by cracking each into lightly greased muffin tins, and gently breaking yolks. Bake in a preheated 350� F oven for 10 to 15 minutes, depending on how well done you prefer yolks. Split each biscuit and top with an egg.
◦ To Freeze:
Wrap cooled biscuits or Breakfast Sandwiches individually in foil, and store in freezer in a zippered freezer bag. To reheat, preheat oven to 400� F, place wrapped frozen biscuits on a baking sheet, and bake 25 to 30 minutes, or until warmed through, removing foil last 3 to 4 minutes.
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