Country Ham And Cheese Biscuit Sandwiches Food

HAM AND CHEESE BISCUIT SANDWICHES

Steps:

• Heat oven to 375°F. Lightly spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. In small bowl, gently mix ham, cheese and apple. Separate dough into 10 biscuits. Press or roll 5 biscuits into 4-inch circles on cookie sheet.
• Place about 1/2 cup ham mixture onto center of each circle. Press or roll remaining 5 biscuits into 5-inch circles; place over ham mixture on each. Press edges with fork to seal. Mix egg and water; brush over filled biscuits.
• Bake 13 to 18 minutes or until golden brown. Cut each sandwich in half. To serve, garnish with tomato. Serve warm.

HAM-CHEDDAR BISCUIT SANDWICHES

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Dust your work surface with flour and roll the biscuit dough out 1/4-inch thick or slightly thicker. Cut out 5-inch rounds with a cutter. Reroll the scraps and cut again.
• Spread a tablespoon of mustard over half of the top of each round. Fold the ham slices, put them on top of the mustard, leaving a 1/4-inch border, and then mound a scant 1/2 cup of the Cheddar on top. Fold the dough over to make a half-moon and press with a fork to seal. As you go, transfer each finished biscuit to the prepared baking sheet.
• Brush the tops of the biscuits with cream and top with a sprinkling of black pepper. Bake until golden brown and baked through, about 15 minutes. Cool briefly and serve hot.
• Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and mix gently until the mixture just begins to come together.

HAM AND PIMIENTO CHEESE DROP BISCUIT SANDWICHES

Steps:

• Preheat the oven to 375 degrees F. Grease a 12-cup muffin tin with butter and set aside.
• Put the butter and baking mix in the bowl of a food processor and pulse to combine. Add the cheese, buttermilk, cream and pimientos and pulse until just combined.
• Using 2 spoons, drop 1/4-cup quantities of dough into the cups of the prepared muffin tin. Brush with buttermilk if desired. Bake until golden on top, 20 to 25 minutes.
• Slice the biscuits in half. Spread some mustard onto the bottom half of each biscuit. Top with sliced ham and cover with the biscuit tops.
• Adjust the oven racks to accommodate a large covered roasting pan. Fit the pan with a shallow rack. Preheat the oven to 350 degrees F.
• Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with the lid and bake for half the estimated cooking time (total cooking time is about 20 minutes per pound, so 6 hours to 6 hours 40 minutes total).
• Halfway through the estimated cooking time, add the sugar and honey to a saucepan, cooking over medium heat until smooth and the sugar is dissolved. Pour the mixture over the ham and continue baking the ham, basting occasionally with the drippings in the roaster. Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point (not into fat or touching the bone). It should register 160 degrees F. Allow the ham to stand for 15 minutes before slicing to allow the juices to set.

TIPSY HAM AND CHEESE

Steps:

• For the beer cheese: In a saucepan, add the cheese, beer, oil, Dijon, Worcestershire and cayenne and heat over medium heat until melted and smooth. Bring to room temperature before serving. Use immediately or refrigerate up to 3 days.
• For the biscuits: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• Put the flour, baking powder and salt in a food processor. Pulse until combined. Add the cold cubed butter and pulse until the butter is cut into pea-sized bites. Add the buttermilk and pulse until the dough just begins to come together, then turn out onto a floured board. Knead the dough a few times with your hands to bring together, then roll out into a 1-inch-thick disk. Punch out with a 1-inch biscuit cutter and arrange 1 inch apart on the prepared baking sheet. Brush with melted butter. Bake until golden brown on the underside and light golden on top, 16 to 18 minutes. Transfer the biscuits to a rack to cool at least 10 minutes.
• For the sandwiches: Carefully split each biscuit through the middle. Fold a piece of ham on the bottom and dollop beer cheese on top. Sprinkle with scallions and sandwich with the top of the biscuit.

LAYERED HAM AND CHEESE BISCUITS

Steps:

• Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment.
• Pulse the flour, baking powder, sugar and salt in a food processor until combined. Add the butter and 1/2 cup of the Cheddar and pulse until the mixture looks like coarse meal with pea-size bits of butter remaining. Add the buttermilk and pulse a few times, until the dough just comes together.
• Turn the dough out onto a work surface that's lightly dusted with flour, then pat into a 7-by-7-inch square that's about 1 inch thick. Scatter half of the ham and 1/4 cup of the Cheddar on half of the dough, then fold the other half of dough over like a book; gently pinch the edges to seal. Pat the dough out again into a 7-by-7-inch square, scatter the remaining ham and 1/4 cup of cheese on top and fold the dough over like a book. Press once more into a 7-by-7-inch square.
• Use a sharp chef's knife to cut the dough into 12 even rectangular pieces. Transfer to the prepared baking sheet and brush the tops of each piece with additional buttermilk. Bake until the biscuits are puffed and well browned, 18 to 20 minutes.

HOT HAM AND CHEESE BISCUIT SANDWICHES

Steps:

• Heat oven to 350°F. Separate 1 can Pillsbury™ Grands!™ Southern Homestyle refrigerated Buttermilk biscuits into 8 biscuits. On ungreased cookie sheet, place biscuits 2 inches apart. Bake 8 minutes.
• Lightly grease or spray 13x9-inch (3-quart) baking dish. Carefully split each biscuit in half. Line bottom of baking dish with bottom half of each biscuit.
• Fold ham slices; place 2 slices on each biscuit. Top each with 1 slice cheese and top biscuit.
• In small bowl, mix 1/2 cup melted butter, 1 1/2 tablespoons grainy Dijon mustard, 1 tablespoon poppy seed and 1 1/2 teaspoons soy sauce with whisk. Pour over tops of biscuits to cover.
• Bake 10 to 15 minutes or until tops of biscuits are golden brown. Enjoy warm!

HAM 'N' CHEESE BISCUIT STACKS

Steps:

• Preheat oven to 400°. Cut biscuits in half to make half-circles; place 2 in. apart on ungreased baking sheets. Spread mustard over tops. Bake until golden brown, 8-10 minutes. Cool completely on wire racks., Mix butter and green onions. In another bowl, mix mustard, mayonnaise and honey. Split each biscuit into 2 layers., Spread biscuit bottoms with butter mixture; top with ham, cheese, romaine and biscuit tops. Spoon mustard mixture over tops. Thread 1 olive onto each toothpick; insert into stacks. Serve immediately.

CHEESY HAM & EGG SANDWICHES

Steps:

• Preheat oven to 425°. In a large bowl, combine biscuit mix, cheese, ham and 1/2 teaspoon pepper. Add milk; mix just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on an ungreased baking sheet. Brush with melted butter; sprinkle with remaining pepper. Bake 12-14 minutes or until golden brown., Meanwhile, for eggs, in a bowl, whisk eggs, milk, pepper and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in cheese; remove from heat., Split warm biscuits in half. Layer bottoms with egg mixture and toppings as desired. Replace tops.