How To make Ham and Biscuit Skillet
1 T Vegetable oil
1 ea Medium size onion
1 cn Stewed tomatoes no-salt-adde
1 x (14.5oz)
10 oz Frozen kale or collard green
32 oz Can butter beans
8 oz Ham
1/4 c Ketchup (I used
1 x Durkee Red Hot Sauce as well
10 oz Can refrigerator
1 x Buttermilk biscuits
1. Heat oven to 400.
2. Heat oil in a large skillet. Peel onion and cut in thin wedges.
Cook 2 to 3 minutes until just tender. 3. Add tomatoes and frozen greens. Cover and cook 2 to 3 minutes
until greens are thawed. 4. Drain beans and cut ham in bite-sized pieces. Stir ham, beans and
ketchup into skillet. Bring to a boil. 5. Remove from heat and arrange biscuits, just touching, in a ring
around edge of skillet. Bake 10 to 12 minutes until biscuits are golden brown on top and fully cooked on bottom (lift one to check). Makes 4 servings. Per serving: 562 cal, 29 g. protein, 80 g carbohydrates, 15 g fat, 32 mg cholesterol, 2301 mg sodium Source: Woman's Day, 12/17/91
How To make Ham and Biscuit Skillet's Videos
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skillet Bread
2 cups self rising flour
1/4 cup, 4 T. cold butter
1 to 1/4 c. buttermilk
2T. bacon grease
10 inch skillet
low to med high heat, 20 minutes or till Brown on one side, flip cook 10 more minutes, till done in middle
or cook at 400 in oven for 20 to 25 minutes
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Zachariah Hickman
Country Breakfast Skillet
Country Breakfast Skillet
Country Breakfast Skillet Ingredients
¾ lb Bacon (about 12 slices)
4 Eggs
1 cup diced Red Potatoes
½ cup chopped Green Peppers
¼ cup shredded Cheddar Cheese
Fresh parsley
Salt and Pepper to taste
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Sweet Hawaiian Honey Ham and Swiss Hasselback Biscuit Bites | Pillsbury Recipe
Five ingredients are all you need to make this supremely satisfying appetizer that strikes the best balance of salty and sweet. Honey ham and Swiss cheese get stuffed into sweet Hawaiian biscuits, hasselback-style, for an impressive-looking but totally easy snack.
Full recipe:
Ham and Cheese Biscuit Bake | Cheesy Ham Biscuit Casserole | Ham and Cheese Bubble Up Casserole
Hey y'all!
This is a great casserole! Perfect for ham leftovers. I cooked this one after Easter to get rid of mine. Easy and yummy!
Recipe Link:
Recipe
2 (6-oz) cans refrigerated biscuits
½ lb diced ham
1½ cup grated colby-jack cheese
2 Tbsp honey mustard dressing
3 large eggs
⅔ cup heavy cream
Instructions:
Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
Separate biscuits and cut them into quarters. Place biscuits in the bottom of the pan. Top with ham and cheese.
Whisk together eggs, honey mustard, and heavy cream. Pour over biscuits.
Bake for 25-30 minutes.
NOTES
This recipe is made for the smaller canned biscuits – NOT the bigger Pillsbury Grands! biscuits. I used two cans of Pillsbury Flaky Layers Biscuits Buttermilk. It is a 6-oz can of biscuits with 5 biscuits in each can. You will need 10 total biscuits for this recipe.
You can use any cheese that you enjoy. I’ve made this with colby-jack, cheddar, and swiss. It would also be good with gouda, mozzarella, or parmesan cheese.
My favorite store-bought honey mustard dressings are Ken’s, O’Charley’s, and Sweet Baby Ray’s.
Can Ham & Cheese Biscuit Bake be made in advance? Yes. You can assemble the casserole the night before and bake it in the morning.
Can Ham & Cheese Biscuit Bake be frozen? Yes. I suggest freezing this casserole after baking. The refrigerated biscuits don’t bake as well after being frozen.
Breakfast Biscuit Sandwiches | Pillsbury
These homemade Breakfast Biscuit Sandwiches are miles better than anything you'll get from a drive-through—and they only take 10 minutes to prep! Crispy bacon, melty cheese and creamy eggs will have your morning off to a bright start. Craving a different flavor profile? Customize these biscuit breakfast sandwiches to your liking with ham, sausage patties or another family favorite.
Get the full breakfast sandwich biscuit recipe:
ham and eggs | Breakfast | Lodge Castiron | Biscuit Pan | easy breakfast | #castironwednesday
Episode 1
Using the lodge biscuit pan to make some ham n egg cups