VIRGINIA COUNTRY HAM BISCUITS
Steps:
- Preheat oven to 450 degrees F. Line a baking sheet or round cake pan with parchment paper; set aside.
- In a large bowl, sift together flour, baking powder, baking soda, salt and sugar. Use a pastry cutter or two forks to cut the butter and shortening into the flour mixture until incorporated and the mixture resembles coarse meal. You will still see flakes of butter and shortening throughout, which is good!
- Gradually add the buttermilk, stirring with a wooden spoon until a fairly wet, sticky dough forms. Turn out onto a lightly floured surface and knead for about 1 minute, adding flour to the counter and your hands, as necessary, to prevent sticking. Roll or pat to ¾-inch thickness. Use a small biscuit cutter to cut out rounds (I recommend a 2-inch cutter or smaller for ham biscuits). Firmly press the cutter down into the dough, but do not twist. Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high.
- Arrange biscuits (with sides touching) on the parchment-lined baking sheet or round pan. Brush the tops of the biscuits with a little bit of the melted butter. Place the tray of biscuits in the refrigerator for about 5 minutes (if you have time) to chill before popping them in the oven.
- Bake for 10-12 minutes, or until tops are golden brown. Brush the tops with additional melted butter, transfer to wire rack to cool slightly, and assemble sandwiches.
- Once the biscuits are cool enough to handle, split each biscuit in half (don't slice the biscuits with a knife -- use the tines of a fork to poke holes around the edge and then gently pull apart).
- Spread a dollop of your preferred condiment (butter, mustard, etc.) on each side of the biscuit, add a couple of thin slices of country ham, and then close the sandwich and enjoy!
Nutrition Facts : ServingSize 1 ham biscuit (assuming you make 8 total biscuits), Calories 254 kcal, Carbohydrate 26 g, Protein 10 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 28 mg, Sodium 640 mg, Fiber 1 g, Sugar 2 g
FLUFFY SOUTHERN BUTTERMILK BISCUITS
Steps:
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Sift together the dry ingredients in a large mixing bowl.
- Cube the butter or shortening then cut it into the dry ingredients using a pastry blender or pulse in a food processor. Cut until it becomes crumbly and resembles peas.
- Mix in 1 cup cold buttermilk, just until the crumbs are thoroughly moistened. Add up to 1/4 cup additional buttermilk, if needed. The dough shouldn't be overly wet but, slightly sticky.
- Roll or pat out on a lightly floured surface about 3/4-1 inch thick. Cut into rounds using a 2-inch cookie cutter dipped in flour. Do not twist the dough with the cutter. Cut the dough, then lift the cookie cutter up. Re-roll any scraps and repeat.
- Place biscuits 2 inches apart on the baking sheet. Brush the tops with melted butter or heavy cream.
- Bake biscuits at 450°F for 13-15 minutes until lightly golden and puffed.
- Brush with melted butter after removing from the oven. Serve immediately.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 32 g, Protein 6 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 570 mg, Fiber 1 g, Sugar 3 g, Calories 254 kcal
BUTTERMILK BISCUIT HAM POTPIE
As part of my job, I helped concept a bunch of food trucks, and Biscuit Box was our first. We spent months coming up with recipes. This is a play on our chicken and tarragon potpie. -Michelle Clair, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 425°. Toss celery, onions, carrots and fennel in oil to coat. Spread in a single layer in a 15x10x1-in. baking pan. Roast, stirring occasionally, until lightly browned, 20-25 minutes. Cool. Reduce heat to 350°., Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually whisk in broth; add thyme. Bring to a boil, stirring constantly; reduce heat and simmer 10 minutes. Add roasted vegetables, ham, tarragon, salt and pepper, cooking until heated through. Transfer to a greased 13x9-in. baking dish., For biscuits, pulse flour, baking powder, salt and baking soda in a food processor until blended. Add cubed butter; pulse until butter is the size of peas. Transfer to a large bowl; stir in buttermilk until no flour is visible. Turn onto a floured surface; knead gently 8-10 times. Roll dough into a 13x9-in. rectangle; cut into shapes of your choice., Arrange biscuit pieces, overlapping slightly, over ham mixture. Bake until biscuit topping is golden brown, 25-30 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 444 calories, Fat 27g fat (14g saturated fat), Cholesterol 78mg cholesterol, Sodium 1239mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 15g protein.
BUTTERMILK BISCUITS
Goes great with sausage gravy or just warm spread with marmalade or preserves. Fill some with sausage patties and freeze to have ready for a quick breakfast from the microwave!
Provided by PalatablePastime
Categories Breads
Time 18m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F,.
- Sift dry ingredients together.
- Mix in shortening with pastry blender, fork, or fingertips until mixture resembles coarse crumbs.
- Form a well in center of flour and pour buttermilk in.
- Mix flour into this, stirring and working until flour leaves sides of bowl and forms a ball.
- When it comes away from sides without sticking too bad, it's ready.
- Otherwise, work in a little more flour.
- Place dough on floured surface and knead 5-6 times.
- Do not knead too much or dough will become tough.
- Roll or pat out to about 1/2" thickness and cut with biscuit cutter or floured glass.
- Place biscuits on ungreased cookie sheet.
- Bake at 450 degrees F.
- for 8-12 minutes or until light golden.
- Brush tops with melted butter, if desired.
- Serve warm with sausage gravy or butter and preserves, if desired.
Nutrition Facts : Calories 160.1, Fat 8.9, SaturatedFat 2.6, Cholesterol 0.8, Sodium 235.7, Carbohydrate 17.1, Fiber 0.6, Sugar 1, Protein 2.8
HAM BISCUITS RECIPE
Our classic, melt-in-your-mouth biscuits are pretty much perfect on their own, but they make great sandwiches too. Creole Mayonnaise, Chive-Radish Compound Butter, Spicy Orange-Peach Butter, and Pecan Cheese Spread are our newest spreadable recipes that you'll love for these biscuits, but whether jelly, jam, mayo, or mustard, you can't go wrong topping this timeless biscuit recipe. We used a small 2-inch biscuit cutter, so you may want to bake extra for Easter brunch-they tend to disappear very quickly. These biscuits can be cut and frozen up to two weeks in advance. Freeze the dough solid on the baking sheet. Store in a ziplock plastic bag in the freezer. Bake frozen biscuits at 450°F for 12 to 14 minutes.
Provided by Southern Living Test Kitchen
Categories Brunch
Time 35m
Yield Serves 10
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F. Whisk together all-purpose flour, granulated sugar, baking powder, salt, and baking soda in a medium bowl. Cut cold butter pieces into flour mixture with a pastry blender until mixture is crumbly. Make a well in center of mixture. Add whole buttermilk, and stir until mixture comes together in a ball.
- Scrape dough onto a lightly floured surface, and knead three to four times. Lightly flour top of dough and a rolling pin. Roll dough into a rectangle, and fold dough in half so short ends meet. Repeat the rolling and folding procedures one more time.
- Roll dough to 1⁄2-inch thickness. Cut with a floured 2-inch round cutter, rerolling scraps once. (You should have 10 biscuits.) Place biscuits 1 inch apart on a baking sheet lined with parchment paper. Bake in preheated oven until golden brown and firm to the touch, about 10 minutes.
- Brush tops of hot biscuits with melted butter, and serve with sliced ham and choice of Biscuit Spreads.
CHEDDAR BISCUITS WITH COUNTRY HAM
Provided by Next Iron Chef All Star: Beau MacMillan
Categories side-dish
Time 45m
Yield 40 mini biscuits
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, whisk together the flour, baking powder, baking soda, pepper, and salt. Add the buttermilk and butter and mix just until incorporated. Don't overmix. Add 2 cups of the Cheddar (leave the rest of the cheese out to come to room temperature) and the green onions and quickly mix to combine. Wrap in plastic wrap and chill for 15 minutes in the refrigerator.
- When you are ready to bake, spray 2 baking sheets with nonstick cooking spray. Tear off pieces of dough and roll into balls about the size of a golf ball. Arrange them on the baking sheets, brush them with a little buttermilk, and bake them until golden brown, about 10 to 14 minutes.
- In a stand mixer using the paddle attachment, whip the remaining room temperature cheese until it is smooth.
- Slice each biscuit in half and spread a teaspoon of whipped Cheddar onto the bottom. Cut a piece of ham to fit and put it on top of the Cheddar. Dollop with 1/2 teaspoon Red Pepper Jelly and cover with the top of the biscuit. Repeat with remaining ingredients and arrange on serving platters to serve.
- Red Pepper Jelly:
- Add the peppers in the bowl of a food processor and process until they are coarsely chopped but not pureed. Transfer the peppers to a large pot and add the cider vinegar, sugar, salt, crushed red pepper flakes, and jalapeno. Mix well.
- Put the pot over medium-high heat and bring the mixture to a boil, stirring frequently. Add the pectin and continue to cook at a slow rolling boil, stirring frequently, until the jelly drips very slowly from a metal spoon, about 20 minutes. Pour into jars, let cool, cover, and refrigerate for up to 2 weeks.
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.
Nutrition Facts : ServingSize 1 serving, Calories 88 kcal, Carbohydrate 6 g, Protein 4 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 123 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g
COUNTRY HAM AND QUICK BUTTERMILK BISCUITS
Nothing starts off your morning like old-fashioned ham and hot biscuits.
Provided by Allrecipes Member
Yield 35
Number Of Ingredients 8
Steps:
- PLACE ham in a large container. Add water to cover, and soak 24 hours. Drain. Scrub ham 3 to 4 times in cold water with a stiff brush, and rinse well.
- PLACE ham, fat side up, in a large roasting pan. Pour vinegar over ham; sprinkle with cloves. Cover with lid or aluminum foil.
- BAKE at 325 degrees for 4 hours or until meat thermometer registers 140 degrees. Remove from oven, and cool slightly. Slice ham, and serve with hot biscuits.
- QUICK BUTTERMILK BISCUITS: CUT 1/2 cup butter into flour with a pastry blender until crumbly; add buttermilk, stirring just until dry ingredients are moistened. TURN dough out onto a lightly floured surface; knead 3 or 4 times. ROLL dough to 3/4-inch thickness; cut with a 2 1/2-inch round cutter, and place on a lightly greased baking sheet. BAKE at 425 degrees for 13 to 15 minutes. Brush biscuits with melted butter.
Nutrition Facts : Calories 445.2 calories, Carbohydrate 6.3 g, Cholesterol 94.3 mg, Fat 31.6 g, Fiber 0.2 g, Protein 29.7 g, SaturatedFat 12 g, Sodium 2114.9 mg, Sugar 0.5 g
BUTTERMILK BISCUITS WITH COUNTRY HAM AND PRESERVES
Steps:
- 1. Combine the flour, Homemade Baking Powder, and salt in a mixing bowl; whisk well to blend thoroughly. Add lard and, working quickly, coat it in flour and rub between your fingertips until approximately half of the lard is finely blended and the other half remains in large pieces, about 1/2 inch in size. Pour in the buttermilk, and stir quickly just until the dough is blended and begins to mass. 2. Turn out the dough immediately onto a floured surface; with floured hands knead briskly 8 to 10 times until dough becomes cohesive. 3. Gently flatten the dough with your hands into a disk of even thinness; then, using a floured rolling pin, roll it out to a uniform thickness of 1/2 inch. With a dinner fork dipped in flour, pierce the dough completely through at 1/2-inch intervals. Lightly flour a 1 1/2- or 2-inch biscuit cutter and stamp out rounds without twisting the cutter in the dough. Cut the biscuits from the dough as close together as you can for maximum yield. Transfer them to a parchment-lined baking sheet, placing so biscuits just barely kiss. Don't reroll the scraps-bake them for a cook's treat. 4. Put the baking sheet immediately on center rack in a preheated 500° oven. Bake 10 to 12 minutes, checking after 6 minutes and turning pan if needed for even baking. When the biscuits are golden brown, remove from the oven and brush the tops with melted butter. 5. To serve, spread split cooled biscuits with additional unsalted butter. Fill with ham. Serve with blackberry preserves. Makes about 30 biscuits. Per serving: 182 cal., 8 g total fat (4 g sat. fat), 16 mg chol., 355 mg sodium, 24 g carbo., 1 g dietary fiber, 4 g protein.
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- Line baking sheet with parchment paper or silicone baking mat. Set aside. Preheat oven to 400 degrees F.
- Next, coat the cold stick of butter in flour mixture, then grate on the large hole side of the grater, right over the flour mixture. Cut in with a pastry cutter (fork works too) until the mixture resembles coarse crumbs.
- In a measuring cup, combine vinegar and half and half (or whole milk) and stir. Add egg and whisk well.
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Servings 16Total Time 35 mins
- Preheat the oven to 400°. In a medium bowl, combine the all-purpose and cake flours with the sugar, baking powder, salt and pepper. Cut in the butter until it's the size of large peas. Stir in the cheese and ham and make a well in the center. In a small pitcher, combine the buttermilk and eggs. Pour the liquid into the well and quickly stir until the dough is moistened. Turn the dough out onto a lightly floured work surface and knead 2 or 3 times, just until it holds together.
- Pat the dough into a 10-inch round about 3/4 inch thick. Using a 2 1/4-inch round cookie cutter, stamp out biscuits as close together as possible. Gently press the scraps together and stamp out more biscuits. Transfer the biscuits to a baking sheet and brush the tops with buttermilk. Bake for 15 minutes, or until golden and risen. Serve hot.
COUNTRY HAM-AND-CHEESE BISCUIT SANDWICHES WITH FIG …
From bonappetit.com
Servings 8
- Preheat oven to 425°F. Whisk first 4 ingredients in large bowl to blend. Add shortening. Using fingertips, rub in shortening until very coarse meal forms (some pea-size lumps will remain). Gradually add 1 1/4 cups buttermilk, tossing with fork until dough just holds together.
- Turn dough out onto floured surface; pat out to 1/4-inch-thick rectangle (about 15x10 inches); see Shortcakes and Biscuit Tips. Arrange frozen butter slices in single layer over top two thirds of dough. Fold bottom third of dough over center; fold top third of dough over center (like folding a letter). Pat dough out to 3/4-inch-thick rectangle. Using 2 1/2-inch round cutter and pressing straight down without twisting, cut out biscuits. Transfer to ungreased baking sheet. Gather dough and press again to 3/4-inch thickness. Cut out more biscuits (making 12 total) and transfer to sheet; brush with buttermilk.
- Bake biscuits until puffed and golden brown and tester inserted into center from side comes out clean, about 20 minutes. Cool biscuits 15 minutes before cutting.
- Preheat broiler. Using serrated knife, cut each biscuit in half horizontally; spread room-temperature butter over cut sides. Broil until butter melts and biscuits brown at edges, about 1 minute. Transfer to work surface; keep broiler on.
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- Using a medium mixing bowl, combine the flour, baking powder and salt; mix until well combined.
- Cut 4 oz. of the butter into small pieces (~1/2" cubes) and add to the bowl of dry ingredients. (Note: Another alternative to cutting in the butter is to freeze it and then use a coarse grater to grate the butter into the bowl.)
- Using a pastry cutter or 2 table knives, cut the butter into the dry ingredients until butter pieces are pea-sized.
COUNTRY HAM BISCUITS WITH APRICOT BUTTER - GARLIC & ZEST
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4.7/5 (3)Total Time 1 hrCategory AppetizerCalories 352 per serving
- Sift dry ingredients together in a large bowl. Add butter. Using a pastry cutter or two knives, cut the butter into the flour mixture until its well combined and crumbly- looking. This may take 5-10 minutes.
CHEDDAR-HAM BUTTERMILK BISCUIT SANDWICHES - KING ARTHUR BAKING
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4/5 (5)Total Time 37 minsServings 12Calories 220 per serving
- Preheat the oven to 425°F., To make the biscuits: Combine the flour and cheese powder in a large bowl., Work in the cold butter until it's unevenly crumbly, with the largest crumbs about the size of large peas., Stir in the buttermilk; the mixture will begin to hold together on its own, and leave the sides of the bowl.
- Add more buttermilk a tablespoon at a time, if necessary., Transfer the dough to a well-floured work surface, and fold it over onto itself 3 to 5 times., Roll the dough into a rectangle 1/2" to 3/4" thick., Cut out 2 1/2"-round biscuits, patting the scraps together and re-rolling them to make as many biscuits as possible., Arrange the biscuits 1" apart on an ungreased or parchment-lined baking sheet (the parchment makes for easy cleanup), and brush with the melted butter., Bake the biscuits for 12 to 15 minutes, until they're golden brown., Remove the biscuits from the oven, brush with any remaining melted butter, and cool for 10 minutes., Split the biscuits in half, and spread a thin layer of red pepper jelly on each half.
- Layer the arugula and ham on the bottom half of each biscuit and cover with the top half., Serve warm with extra red pepper jelly., Yield: about a dozen 2 1/2" biscuits.
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