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Ham and Cheese Biscuits

Source of Recipe


From "Deep South Dish" by Mary Foreman



List of Ingredients



• 2 cups self-rising flour
  
• ¾ cup chopped smoked honey ham
  
• ½ cup shredded Cheddar or Monterey Jack cheese
  
• â…“ cup melted cooled butter or cooking oil
  
• Up to â…” cup milk (enough to moisten dough)
  






Instructions



1. Preheat oven to 350° F.
   Combine flour, ham, and cheese. Make a well in the center, and pour in butter or oil and most of the milk, using a fork to combine. Add remaining milk as needed.
   
   
2. Turn dough out on onto a floured surface, and sprinkle a little flour on top, kneading dough until smooth and no longer sticky. Pat dough about ½ inch thick; cut out close together with a 2-inch biscuit cutter, gathering scraps to make the last few biscuits.
   
   
3. Place on parchment-covered cookie sheet, spaced about ½ inch apart, and bake 20 to 25 minutes.
   
   Makes about 9 biscuits
   
   
   Variation:
   ◦  Breakfast Sandwiches: Prepare eggs by cracking each into lightly greased muffin tins, and gently breaking yolks. Bake in a preheated 350° F oven for 10 to 15 minutes, depending on how well done you prefer yolks. Split each biscuit and top with an egg.
   
   ◦  To Freeze:
   Wrap cooled biscuits or Breakfast Sandwiches individually in foil, and store in freezer in a zippered freezer bag. To reheat, preheat oven to 400° F, place wrapped frozen biscuits on a baking sheet, and bake 25 to 30 minutes, or until warmed through, removing foil last 3 to 4 minutes.