Ham N Swiss Biscuits Food

HAM AND SWISS BISCUITS

Steps:

• In a small bowl, combine the biscuit mix, ham and cheese. Combine the milk, egg, mustard and onion. Stir into biscuit mixture just until moistened. Drop by 1/4 cupfuls 2 in. apart onto a greased baking sheet. , Bake at 425° for 10-12 minutes or until golden brown. Serve warm. Refrigerate leftovers.

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.

HAM 'N SWISS BISCUITS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix canned ham, dried onion, 1 teaspoon of poppy seeds, and margarine together in a bowl until thoroughly combined.
• Separate the biscuits; press 5 biscuits onto an ungreased baking sheet so each biscuit is flattened and about 3 1/2 inches in diameter.
• Spoon about 2 tablespoons of ham mixture into the center each flattened biscuit.
• Fold Swiss cheese slices to break into quarters and place 4 quarters atop the ham.
• Spoon the remaining ham mixture over the Swiss cheese pieces.
• On a floured work surface, lightly press remaining 5 biscuits into 4-inch circles.
• Lay a 4-inch biscuit circle onto of each topped biscuit and lightly stretch the top biscuit to cover the filling. Press the edges together lightly but do not seal tightly together.
• Sprinkle each filled biscuit with a pinch of poppy seeds for garnish.
• Bake in the preheated oven until biscuit tops are golden brown and the filling is hot, 10 to 15 minutes. Serve 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.