LAYERED HAM AND CHEESE BISCUITS
These fluffy buttermilk biscuits have melty Cheddar pulsed into the dough, and then more cheese as well as black forest ham are layered inside, so the flavors and textures run through and through. Serve them warm on their own, or add a shmear of honey butter and jam for a delightful brunch dish.
Provided by Food Network Kitchen
Time 50m
Yield 12 biscuits
Number Of Ingredients 8
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.
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.
SUCCOTASH WITH SMOKED HAM AND HERBS
Herbs provide an aromatic flavor to this traditional side dish. Enjoy succotash made using Green baby lima beans, corn and ham.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 10
Number Of Ingredients 13
Steps:
- Cook lima beans in microwave as directed on package; drain.
- Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Cook ham in butter 3 minutes, stirring frequently, until lightly browned. Add bell pepper and shallots; cook 3 minutes or just until tender.
- Add lima beans, corn, sugar, salt and pepper. Cook 6 minutes, stirring frequently. Add cream; cook 10 minutes, stirring occasionally, until vegetables are tender and cream is slightly thickened. Stir in chives, parsley and tarragon.
Nutrition Facts : Calories 240, Carbohydrate 24 g, Fat 2, Fiber 4 g, Protein 9 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 377 mg
BEEF AND BISCUIT STEW
This easy-to-prepare dish is a meal in itself. That made it a real favorite of my mother's-she had to cook for nine children! Better yet, my brothers, sisters and I loved it.
Provided by Taste of Home
Categories Dinner
Time 3h5m
Yield 8-10 servings.
Number Of Ingredients 19
Steps:
- Coat beef cubes with flour. Brown beef on all sides in oil in a large Dutch oven. Meanwhile, dissolve bouillon in boiling water; add to Dutch oven. Season with salt and pepper. Simmer, covered, for 1-1/2 hours to 2 hours or until the meat is tender. Add the potatoes, onions, carrots and beans; cook until vegetables are tender, about 30-45 minutes. Mix cornstarch and water; stir into stew and cook until thickened and bubbly. , For biscuits, combine flour, baking powder, salt, oil and milk in a large bowl. Stir to form a light, soft dough, adding more milk if necessary. Drop by tablespoonfuls on top of stew. Brush top of biscuits with melted butter. Bake, uncovered, at 350° for 20-30 minutes or until the biscuits are done.
Nutrition Facts : Calories 382 calories, Fat 13g fat (4g saturated fat), Cholesterol 59mg cholesterol, Sodium 542mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.
HAM AND SUCCOTASH STEW WITH CHEDDAR BISCUITS
Steps:
- In a large saucepan cook the onion and the garlic in the butter over moderately low heat, stirring, until the onion is softened. Add the ham,the carrot, the corn, the lima beans, the broth, the water, and the thyme and simmer the stew, covered, for 10 to 12 minutes, or until the carrot is tender. While the stew is simmering, in a bowl whisk together the cornmeal, the flour, the baking powder, and the salt, add the Cheddar, and toss the mixture well. Stir in the milk until the dough is just combined.
- Add the beurre manié to the stew, a little at a time, stirring until the sauce is thickened, and simmer the stew for 2 minutes. Transfer the stew to a buttered 1-quart shallow baking dish, drop the biscuit dough in 6 mounds on top of it, and bake the stew in the upper third of a preheated 425°F. oven for 15 minutes, or until the biscuits are golden.
SUFFERIN' SUCCOTASH (CROCK POT)
There will be no suffering involved when you bite into this creamy southern staple. This crock pot version contains cream of mushroom soup and grated cheddar cheese.
Provided by Crafty Lady 13
Categories Vegetable
Time 8h10m
Yield 4 cups
Number Of Ingredients 11
Steps:
- Combine first 10 ingredients in 3 1/2 quart crock pot. Cook on low for 8 to 10 hours or on high for 4 to 5 hours. Stir. Transfer to serving bowl.
- Sprinkle with cheese.
HAM CHEDDAR BISCUITS
From Broken Arrow, Oklahoma, Sarah Marshall writes, "My husband often skipped breakfast until I created these savory biscuits that have become his favorite. I keep a batch in the freezer, and he reheats a few in the microwave on busy mornings.
Provided by Taste of Home
Time 20m
Yield 20 biscuits.
Number Of Ingredients 4
Steps:
- In a bowl, combine the biscuit mix and milk just until moistened. Stir in the cheese and ham. Drop by rounded tablespoonfuls onto greased baking sheets. , Bake at 450° for 8-10 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 81 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 245mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
SUCCOTASH CASSEROLE
Ready in under an hour, this cheesy succotash casserole is packed with corn, baby lima beans, red bell pepper and cheddar cheese.
Provided by Angie McGowan
Categories Side Dish
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- In 12-inch skillet, melt 1 tablespoon of the butter over medium heat. Add onion, bell pepper, corn and lima beans. Cook about 5 to 8 minutes, stirring frequently, until vegetables are crisp-tender. Remove vegetables to large bowl; set aside.
- In same skillet, melt remaining 2 tablespoons butter over medium heat. Stir in flour, thyme, salt, pepper and mustard with whisk. Cook 2 minutes, stirring constantly. Gradually stir in milk. Heat to boiling; cook and stir until sauce is smooth and bubbly. Remove from heat; stir in cheese until melted.
- Pour cheese sauce over vegetables; mix well. Pour mixture into baking dish. Sprinkle with bread crumbs.
- Bake uncovered 20 to 30 minutes or until bubbly and topping is golden brown.
Nutrition Facts : Calories 406.5, Carbohydrate 40.1 g, Cholesterol 59.0 mg, Fiber 5.6 g, Protein 17.1 g, SaturatedFat 12.8 g, ServingSize 1 Serving, Sodium 830.8 mg, Sugar 7.5 g
HAM AND SHARP CHEDDAR BISCUITS
Make and share this Ham and Sharp Cheddar Biscuits recipe from Food.com.
Provided by Annacia
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 500°F
- Line a baking sheet with parchment paper. Combine onion and butter in a skillet over medium-low heat and cook until tender but not browned, about 5 minutes; cool.
- In a bowl, combine flour, baking powder, salt and baking soda; add butter and mix with your fingers until mealy in texture. Add the onions, buttermilk, ham and cheese, stirring in with a spatula until just incorporated, but it still should be a bit loose.
- Scoop out the batter with a large spoon to form 12 biscuits and lightly shape them with floured hands.
- Arrange close together on the baking sheet for soft biscuits, or spread them apart for crisper biscuits.
- Brush with hot melted butter.
- Bake 5 minutes then reduce temperature to 450F and bake a further 15 minutes or until deep golden brown.
- Cool in pan for several minutes then invert onto kitchen towel.
- Turn right side up and serve hot.
Nutrition Facts : Calories 185, Fat 9.8, SaturatedFat 5.8, Cholesterol 29.3, Sodium 461.6, Carbohydrate 18.3, Fiber 0.7, Sugar 1.8, Protein 6
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