After-Holiday Ham on Biscuits |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Billie George of Saskatoon, Saskatchewan puts leftover ham and hard-cooked eggs to good use by making tasty After-Holiday Ham on Biscuits with a creamy white sauce. When my children were young, they loved to color lots of Easter eggs, so this recipe was a great way to use them up, she writes. Ingredients:
1 cup king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
3 tablespoons cold butter |
1/2 cup milk |
cream sauce: |
1 cup cubed fully cooked ham |
1/4 cup chopped onion |
3 tablespoons butter |
1/2 teaspoon chicken bouillon granules |
1/2 teaspoon worcestershire sauce |
1/8 teaspoon pepper |
3 tablespoons king arthur unbleached all-purpose flour |
1-3/4 cups milk |
3 hard-cooked eggs, chopped |
1 tablespoon minced fresh parsley |
Directions:
1. In a large bowl, combine the flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
2. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake at 425° for 10-12 minutes or until golden brown.
3. Meanwhile, in a large skillet, saute ham and onion in butter for 3-4 minutes or until onion is crisp-tender. Stir in the bouillon, Worcestershire sauce and pepper. Combine flour and milk until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in eggs and parsley.
4. Split warm biscuits in half horizontally; top with ham mixture. Yield: 4 servings.
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