Biscuit Ham Bites Food

FREEZER-FRIENDLY HAM AND CHEESE BREAKFAST BISCUIT BOMBS

Steps:

• Heat oven to 350°F. Line large cookie sheet with cooking parchment paper, or spray with cooking spray. In medium bowl, add eggs and pepper; beat well with whisk. Reserve 8 teaspoons of the shredded cheese.
• In 10-inch nonstick skillet, melt 1 tablespoon of the butter over medium heat. Pour in beaten eggs; cook 1 1/2 to 2 1/2 minutes, stirring frequently, until eggs are firm but still moist. Remove from heat; stir in remaining cheese until melted. Add ham; stir mixture well. Cool 5 minutes.
• Separate dough into 8 biscuits; let stand 5 minutes. Gently pull each biscuit apart partially, leaving bottom and lower sides intact, forming a deep pocket. Place 1/4 cup egg mixture inside, pressing inside to fit. Gently stretch dough over filling, pressing and firmly sealing around edges of biscuit. Reshape into round, and place on cookie sheet. Repeat for remaining biscuits. (Biscuits will be full.)
• In small microwavable bowl, microwave remaining 1 tablespoon butter uncovered on High 20 to 30 seconds or until melted. Brush on top of each biscuit. Top each biscuit with reserved shredded cheese.
• Bake 15 to 18 minutes or until biscuit tops are golden brown and inside mixture is heated through. Serve immediately. Or if freezing for later use, transfer to cooling rack, and refrigerate until cool, about 45 minutes.
• To Freeze and Reheat: Wrap each baked, cooled biscuit tightly in plastic wrap and a layer of foil. Transfer to large resealable freezer plastic bag; place in freezer. To reheat from frozen, remove one biscuit from storage bag; unwrap completely. Wrap biscuit in paper towel; place on microwavable plate. Microwave on Medium-Low (30%) 1 1/2 minutes; microwave on High 1 1/2 to 2 minutes or until biscuit bomb is heated through and center is at least 165°F. Let stand 1 minute before serving.

COUNTRY HAM BISCUITS AND SCALLION-PIMENTO CHEESE

Steps:

• Preheat the oven to 450 degrees. Place a 10-inch cast-iron skillet in the oven to heat.
• For the scallion-pimento cheese: Stir together the cheese, pimentos, mayonnaise and scallions in a large bowl. Set aside, or if making ahead, place in the fridge until ready to use.
• For the country ham biscuits: Mix the flour, baking powder and salt in a bowl. Using a pastry blender or 2 table knives, cut the cold butter cubes into the flour until it resembles coarse meal. Use a fork to stir in the buttermilk to make a soft dough that comes together and leaves the sides of the bowl (make sure all the flour is worked in). Stir in the ham. Turn the dough out onto a lightly floured board and knead 3 or 4 times until smooth and manageable.
• With your hands or a floured rolling pin, flatten the dough to a thickness of 1/2 inch. Cut the dough out with a 2-inch floured biscuit cutter.
• Remove the skillet from the oven and melt the remaining 1 tablespoon butter in it. Place the biscuits in the skillet. Bake until lightly browned, 10 to 12 minutes.
• To serve: Split the biscuits and serve with a generous spread of pimento cheese.

COUNTRY HAM AND CHEESE BISCUIT BITES

Steps:

• Preheat oven to 400°F. Line 2 large baking sheets with parchment paper. Set aside.
• In a medium size mixing bowl, use a whisk to sift together flour, garlic, mustard, onion powder and cayenne. Add grated butter, mixing until evenly distributed. To the bowl add buttermilk, mix well.
• Once dough is formed, add cheese, ham and chives. Use a non stick spatula to gently mix through the dough until fully combined.
• Drop by tablespoon onto pan, leaving 2 inches between. Brush tops with melted butter. Bake for 20-22 minutes or until lightly golden. (Adjust bake time according to size)
• Brush again with melted butter and serve with sweet hot mustard or maple syrup, if desired.

HAM BISCUITS

Steps:

• Preheat oven to 350 degrees. In a large mixing bowl, combine 2 cups flour, baking soda, salt and baking powder. Mix well. Add the butter and buttermilk, and knead lightly by hand to make a cohesive dough.
• Sprinkle a work surface with flour, and turn the dough onto it. Knead with the heel of the hand about six times; do not overhandle. Roll out into a flat circle about 3/4-inch thick. Use a Champagne flute or biscuit cutter to press into 12 circles about 2 to 2 1/2 inches in diameter. If desired, reroll the scraps of dough to make into biscuits.
• Arrange the biscuits on a cookie sheet, and bake until lightly browned, 12 to 14 minutes. Remove from heat and cool slightly. To serve, split the biscuits in half and butter each cut side. Insert a slice of ham between the halves, and close. If desired, reheat in the oven for 2 to 3 minutes. Serve warm.

BISCUIT HAM BITES

Steps:

• Wrap each cube of cheese with one slice of ham.
• Flatten a biscuit with palm of hand and wrap around the cheese and ham to enclose totally in a ball of dough.
• Press edges of dough together securely and place seam side down on lightly greased cookie sheet.
• Bake at 400 degrees for 8-10 minutes or until brown.
• These can be made ahead and refrigerated until ready to bake, but baking time to should be increased for a couple of minutes, and they may need to be covered with foil to keep from excessive browning.
• (You can also use smoked turkey instead of the ham, or vary the type of cheese.).