Creamed Ham over Biscuits |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Another ham leftover recipe-one my grandmother used after Christmas and Easter. Ingredients:
1 cup all-purpose flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
3 tablespoons cold butter |
1/2 cup milk |
1 cup cubed ham |
1/4 cup chopped onion |
3 tablespoons butter |
1/2 teaspoon chicken bouillon granule |
1/2 teaspoon worcestershire sauce |
1/4 teaspoon pepper |
2 tablespoons all-purpose flour |
1 3/4 cups milk |
3 hard-boiled eggs, chopped |
1 tablespoon minced fresh parsley |
Directions:
1. In a 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. Preheat oven to 425°F.
2. Pat or roll out to 1/2 inch thickness; cut with a floured 2 1/2 inch biscuit cutter. Place 2 inches apart on a greased baking sheet. Bake at 425°F 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.
4. Stir in bouillon, Worcestershire sauce and pepper. Combine the flour and milk until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in the eggs and parsley.
5. Split the warm biscuits in half horizontally; top with warm ham mixture.
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