Cooktop Cove: How to make Southern ham and cheese biscuits
By Robin Donovan
Classic flaky biscuits are always welcome on any brunch table, but studding them with salty ham and pockets of gooey cheese makes them a guaranteed showstopper – as well as a perfect on-the-go breakfast or hearty snack. The recipe below will win you fans. It makes classic flaky biscuits – loaded with ham and cheese – that would do any Southern granny proud.
I like to serve these biscuits as an accompaniment to scrambled eggs or stuffed with egg as a breakfast sandwich. Swipe melted butter or a bit of cream over the biscuit tops just before baking for an extra-appetizing sheen. Serve them hot out of the oven or let them cool to room temperature.
Ham and cheese biscuits
10 to 12 biscuits
10 minutes
25 minutes
35 minutes
2-1/2 cups all-purpose flour
1 teaspoon salt
1-1/2 teaspoons sugar
4 teaspoons baking powder
1-1/4 cups shredded sharp cheddar cheese
1/2 cup ham, finely chopped
2 cups heavy cream
Preheat the oven to 400 degrees F. In a large mixing bowl, whisk together the flour, salt, sugar and baking powder.
Stir in the cheese and ham. Add the cream and stir until the mixture comes together in a ball of dough.
Turn the dough out onto a floured work surface and pat it into a rectangle. With a rolling pin, roll the dough out to 1-inch-thick rectangle and cut using a 2-inch round biscuit cutter.
Arrange the dough pieces on baking sheet lined with parchment paper and bake in the preheated oven for about 25 minutes, until the biscuits are golden brown.
Serve hot or at room temperature.
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