Ham & Cheddar Drop Biscuits Recipe~pantry staple ingredients!
Ham & Cheddar Drop Biscuits are such a quick and easy recipe using simple pantry ingredients you likely already have on hand! These golden biscuits are not only soft and fluffy on the inside but crunchy on the top too! This pantry staple recipe is so super quick, you just might need to whip up a batch right now!
Ham & Cheddar Drop Biscuits:
2 cups all purpose flour
1/4 tsp salt
4 tsp's baking powder
1/2 cup cold butter (shredded with cheese grater or worked into flour mixture with pastry blender or 2 knives)
1/2 cup diced ham (or crumbled ,cooked bacon or sausage)
1 cup shredded sharp cheddar cheese
1 cup cold buttermilk
...follow directions in video above and bake in a preheated 450 degree oven for 12 to 15 minutes or until golden brown.
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Best Poppy Seed Party Ham Biscuits
The Best Poppy Seed Party Ham Biscuits, period.
For the recipe, please swing by the blog
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How to make: WARM HONEY HAM BISCUITS
Warm Honey Harm Biscuits are made with refrigerated biscuits, honey ham, provolone cheese and drizzled with warm honey. Perfect appetizer, lunch or brunch!
Grab the FULL recipe and a FREE printable recipe here:
Buttermilk Biscuits, with Country Ham and Red-Eye Gravy
One of the great breakfasts of the American South. Thanks to Trade Coffee for sponsoring this video! Trade is giving the first 100 people who click this link and use code “ADAM” 30% OFF their first coffee:
Buttermilk Biscuits
(Makes about 10)
2 1/2 cups White Lilly self-rising flour (or 2 1/2 cups cake flour, 3 teaspoons baking powder, 1 teaspoon salt) plus more for dusting
1-2 teaspoons sugar (1 will just enhance browning, 2 you'll start to taste)
1 stick salted butter (or unsalted plus 1/4 teaspoon salt), FROZEN SOLID
1 cup buttermilk, cold
Melted butter to brush the tops
Pre-heat oven to 475 F. Measure out the flour and sugar into a mixing bowl. Grate the frozen butter with the big holes on a box grater, toss the butter in with the flour, and put the bowl in the freezer for 15 minutes. Barely mix in the buttermilk, and turn the resulting disaster out onto a well-floured surface. Mold it into a big lump, flour the surface, and roll it out to an inch thick. Flour the surface, fold it over on itself, and roll it out again. Repeat for a total of four folds and roll it out to an inch a final time. Punch the biscuits out with a sharp circular cutter (or you can just cut them into squares with a knife). Remember the biscuits you make from the trimmings won't be as good. Put the biscuits on a parchment-lined baking sheet, brush them with melted butter, and bake until puffy and golden, about 15 minutes.
Biscuits with Country Ham and Red-Eye Gravy
If you like your ham crispy like I do, take 2-4 biscuit-cut slices per person and put them into a cold, dry pan. Turn the heat on medium and let the fat slowly melt out of the slices, then brown the slices a bit in their own fat. Take them out of the pan a little before they're as crispy as you want them, because they'll harden as they cool.
Deglaze the pan with black coffee, and turn the heat off. After the sauce has stopped boiling, mix in a healthy amount of the sweetener of your choice — I like honey — and melt in half a tablespoon of cold butter.
Split a biscuit in half, put the ham on the bottom half, drizzle with red-eye gravy, and layer on the top half.
Benton's Smoky Mountain Country Hams in Madisonville, Tennessee (not an ad):
Breakfast / Biscuits And Gravy And Biscuit Cut Country Ham Biscuit
Today I’m making up breakfast all from Browning County Ham if you all would like to check them out I will be leaving the link below.... It’s some good eating indeed.....Stay blessed❤️
#cookingwithdonna #biscuitsandgravy #countryham
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Breakfast food all from Browning County Ham
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