Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Sunny's Ham and Cheese Biscuits




Source of Recipe


Sunny Anderson on Food Network's "The Kitchen"


Recipe Introduction


These were really good biscuits, but I do have a few notes. Instead of thin deli ham, I used slices of baked ham (country ham would be great) – don’t chop them too fine, you want to have little chunks of ham in these. Mine needed 1/4 cup PLUS more flour before they would work for me – and the end result was good – NOT too much flour in mine. They also needed longer to get browned – most biscuit recipes call for 425F to 450F instead of Sunny’s 400F. I think I’ll start with 425F next time. They also could have used a brushing of cream or milk before going in the oven. The Honey Dijon Mustard is great. I also put out FROG jam and fig syrup. All delicious. These heated up great in the CSO – 8 minutes at 300F on bake/steam and another couple of minutes at 350F on convection.


Recipe Link: https://www.foodnetwork.com/recipes/sunny-anderson/sunnys-ham-and-cheese-biscuits-with-honey-dijon-butter-7521143

List of Ingredients




BISCUITS:
2 cups self-rising flour
1/3 cup shredded Cheddar-jack cheese blend
3 slices thin deli ham, chopped
3 tablespoons salted butter, slightly frozen
1 cup buttermilk
All-purpose flour, for dusting
Nonstick cooking spray, for the baking sheet, optional

BUTTER:
1 stick (8 tablespoons) salted butter, softened
2 tablespoons honey
1 tablespoon whole-grain Dijon mustard
Blackberry or raspberry preserves, for serving


Recipe



BISCUITS:
Heat oven to 400F (see note above) and grease a 9-inch cast iron pan (bacon grease is perfect).

Put the self-rising flour in a large bowl and add the cheese and ham. Toss well. Grate the almost frozen butter into this mixture. Pour in the buttermilk and mix GENTLY. Mix JUST until it comes together (see note above). Divide into 8 biscuits and pat into shape. Place in the greased pan, sides touching, and bake until browned – about 20-25 minutes.

When done, brush with a little of the butter and serve with the butter and preserves, if you like.

BUTTER:
Mix the ingredients together in a bowl and refrigerate.

Makes 8 biscuits.