Cheddar Biscuits With Smithfield Ham Recipes

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.

Steps:

• In a bowl, combine flour, baking powder, baking soda and salt. Cut in cheese and shortening until crumbly. Add buttermilk; stir until just moistened. , Turn onto a lightly floured surface; knead 8-10 times. Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 425° for 10-12 minutes or until golden brown.

Steps:

• Preheat oven to 425 degrees, with rack on lower shelf. In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs, with some pea-size lumps. Mix in buttermilk and cheese until combined. With a floured hand, knead dough against side of bowl until it holds together. If it is sticky, knead in up to 1/4 cup more flour.
• After kneading biscuit dough, turn it out onto a lightly floured work surface. Pat the dough to 1 inch thick. With a floured 2-inch biscuit cutter, cut out rounds as close together as possible. Place on a baking sheet. Gather scraps; pat again, and cut out more rounds.
• Brush the tops with 1/2 tablespoon melted unsalted butter. Bake until biscuits are golden brown, rotating sheet halfway through, 18 to 20 minutes. Serve warm.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a cookie sheet, or line with parchment paper.
• In a large bowl, combine baking mix, Cheddar cheese, and garlic powder. Stir in milk. Drop batter by heaping tablespoonfuls onto prepared cookie sheet.
• Bake in preheated oven for 10 minutes. Brush biscuits with melted margarine, and sprinkle with parsley and garlic salt. Bake for 5 more minutes, or until lightly browned on the bottom.

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.

Steps:

• Biscuits-preheat the oven to 425°; line 2 large baking sheets with parchment paper.
• Combine the flour, baking powder, salt, and cayenne in a big bowl.
• Add in the butter and, with your fingertips or a pastry blender, blend it into the flour mixture until the mixture resembles coarse meal.
• Stir in the cheese.
• Add the buttermilk and mustard; mix well.
• Transfer the mixture to a lightly floured surface and gently knead about 3 times, until is just forms a dough.
• Roll out to a thickness of 1/2 inch.
• Cut out biscuits using a 1 1/2 inch round biscuit cutter.
• Gather the scraps and reroll.
• Cut out additional biscuits.
• Transfer the biscuits to the prepared baking sheets; bake until puffed and light golden on the bottom, about 12 minutes; cool on a rack.
• Assemble-split each biscuit in half.
• Place a scant teaspoon of chutney on the bottom half of the biscuit, followed by a piece of ham, the top with the other half of the biscuit.
• Transfer to a serving platter and serve at room temperature.

Steps:

• Preheat oven to 425°F. Lightly butter 2 cookie sheets. Combine flour, baking powder and salt in bowl. Add shortening and cut in until mixture resembles coarse meal. Stir in cheese. Add buttermilk and onions and mix well. Turn out dough onto lightly floured surface and roll out to thickness of 1/2 inch. Cut out biscuits using 1 1/2-inch round biscuit butter. Gather scraps and reroll. Cut out additional biscuits. Transfer biscuits to prepared cookie sheets. Bake until puffed and light golden, about 15 minutes. Cool on rack. (Can be prepared 8 hours ahead. Cover and let stand at room temperature.)
• Preheat oven to 350°F. Split and lightly butter biscuits. Stuff with ham. Place on cookie sheets. Bake biscuits just until heated through, about 5 minutes.