Ham Salad On Biscuits Food

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.

CHEDDAR-POLENTA BISCUITS WITH HAM SALAD

Steps:

• Preheat the oven to 425°F degrees.
• Lightly grease a large baking sheet.
• In a bowl, combine the flour, polenta, baking powder, sugar and 1/2 teaspoon each of salt and pepper.
• Using 2 table knives, cut in the butter until the mixture resembles coarse meal.
• Add the cheddar, then stir in the milk until the dough is moistened.
• Using 2 large soup spoons, scoop 8 mounds onto the baking sheet.
• Lightly press down on each mound.
• Bake the biscuits for about 19 minutes, until the tops are golden and the bottoms are browned.
• Transfer to a wire rack to cool slightly.
• In a mini food processor, pulse the scallions, celery and jalapeño until finely chopped.
• Add the ham; pulse just until finely chopped.
• Pulse in the mayonnaise and mustard; season lightly with salt and pepper.
• Slice the biscuits; fill with the salad; serve.
• *If you don't have time to make both the biscuits & the salad, in this menu, the ham salad is terrific served on pita bread or crostini cut from a baguette.

HAM SALAD ON BISCUITS

Steps:

• Prepare biscuits according to package directions, 8-10 minutes in the oven. Cool biscuits on a wire rack.
• Combine all remaining ingredients in a bowl and adjust seasonings, to taste.
• Split cooled biscuits and fill with ham salad.

MISS LESLIE'S HAM SALAD ON BISCUITS

Steps:

• Prepare bake-off biscuits to package directions, 8 to 10 minutes in the oven. Cool biscuits on wire rack.
• Combine all remaining ingredients in a bowl and adjust seasonings, to taste.
• Split cool biscuits and fill with Leslie's DEEELICIOUS ham salad.

HAM ON BISCUITS

Steps:

• Preheat oven to 450°. In a small bowl, combine flour, sugar, baking powder, baking soda and salt; cut in cold butter until mixture resembles coarse crumbs. In a small bowl, beat cottage cheese 2 minutes. Beat in egg and milk until blended. Stir into crumb mixture just until moistened. , Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut out eight biscuits with a floured 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake 8-12 minutes or until golden brown. Split biscuits in half; spread with softened butter. Place ham on biscuit bottoms; replace tops.

BIG HAM SALAD

Steps:

• Cook peas in boiling water for 1 min. Drain and rinse under cold water. Toss with ham, leaves, spring onions, potatoes and two-thirds of mint. Mix remaining mint with yogurt and sugar. Drizzle over salad.