Biscuit-Topped Creamed Ham |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Here's a hearty dish that'll satisfy the hungriest appetite. It's a favorite at our house. Ingredients:
1/4 cup chopped green pepper |
3 tablespoons chopped onion |
2 tablespoons butter |
3 tablespoons king arthur unbleached all-purpose flour |
1-3/4 cups milk |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
2 cups cubed fully cooked ham |
1 tablespoon lemon juice |
biscuits: |
1 cup king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1/2 teaspoon salt |
2 tablespoons shortening |
3/4 cup shredded cheddar cheese |
1/3 cup milk |
1 teaspoon diced pimientos |
Directions:
1. In a large skillet, saute green pepper and onion in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Whisk in soup until blended. Stir in the ham and lemon juice; heat through.
2. Pour into a greased 9-in. square baking dish. Bake, uncovered, at 375° for 10 minutes. Meanwhile, in a large bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in cheese, milk and pimientos just until moistened.
3. Turn onto a lightly floured surface; knead gently 4-5 times. Roll to about 1/2-in. thickness; cut out six biscuits with a 2-1/2-in. biscuit cutter. Arrange biscuits over ham mixture. Bake 18-22 minutes longer or until biscuits are golden brown. Yield: 6 servings.
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