HOT HAM & CHEESE BISCUITS RECIPE - 3 Ingredient Recipe
These ham & cheese biscuits are perfect for busy days and short lunch hours.
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Trisha Yearwood's Country Ham Biscuits | Trisha's Southern Kitchen | Food Network
Trisha puts diced country ham in her mini biscuits and mixes up an easy pimento cheese!
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Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Country Ham Biscuits and Scallion-Pimento Cheese
RECIPE COURTESY OF TRISHA YEARWOOD
Level: Easy
Total: 40 min
Active: 30 min
Yield: 16 biscuits
Ingredients
Scallion-Pimento Cheese:
Two 7-ounce bricks sharp white Cheddar, finely grated
Two 4-ounce jars pimentos, drained and diced
1/2 cup mayonnaise
1/4 cup chopped scallions
Country Ham Biscuits:
2 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1/4 teaspoon kosher salt
4 tablespoons unsalted butter, cut into cubes and chilled, plus 1 tablespoon for the skillet
3/4 cup buttermilk, well shaken
1/4 cup finely diced country ham
Directions
Special equipment: a 2-inch biscuit cutter
Preheat the oven to 450 degrees. Place a 10-inch cast-iron skillet in the oven to heat.
For the scallion-pimento cheese: Stir together the cheese, pimentos, mayonnaise and scallions in a large bowl. Set aside, or if making ahead, place in the fridge until ready to use.
For the country ham biscuits: Mix the flour, baking powder and salt in a bowl. Using a pastry blender or 2 table knives, cut the cold butter cubes into the flour until it resembles coarse meal. Use a fork to stir in the buttermilk to make a soft dough that comes together and leaves the sides of the bowl (make sure all the flour is worked in). Stir in the ham. Turn the dough out onto a lightly floured board and knead 3 or 4 times until smooth and manageable.
With your hands or a floured rolling pin, flatten the dough to a thickness of 1/2 inch. Cut the dough out with a 2-inch floured biscuit cutter.
Remove the skillet from the oven and melt the remaining 1 tablespoon butter in it. Place the biscuits in the skillet. Bake until lightly browned, 10 to 12 minutes.
To serve: Split the biscuits and serve with a generous spread of pimento cheese.
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Trisha Yearwood's Country Ham Biscuits | Trisha's Southern Kitchen | Food Network
Ham and Cheese Butter Swim Biscuits
You have got to try this delicious recipe for these buttery ham and cheese biscuits. They were awesome for ham, egg and cheese breakfast sandwiches in the morning.
Ingredients:
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1 cup chopped ham
1 cup shredded Cheddar cheese
1/2 cup (1 stick) melted butter (for pouring into the pan and brushing)
Instructions:
Preheat Oven: Preheat your oven to 450°F (230°C).
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Add Buttermilk: Pour in the buttermilk and stir until just combined. The dough should be fairly wet and sticky.
Add Ham and Cheese: Gently fold in the chopped ham and shredded Cheddar cheese until evenly distributed throughout the dough.
Pour Melted Butter: Pour the melted butter into the baking pan.
Spread in Pan: Spread the biscuit dough evenly over the melted butter in the pan.
Cut into Biscuits: Use a spatula or knife to cut the dough into nine squares or portions. This can be done before or after baking.
Bake: Bake in the preheated oven for 20-25 minutes or until the biscuits are golden brown and cooked through.
Butter Brush: Once the biscuits are out of the oven, brush the tops with additional melted butter for added flavor.
Serve: Allow the biscuits to cool for a few minutes before serving. Enjoy!!!
Buttermilk Biscuits, with Country Ham and Red-Eye Gravy
One of the great breakfasts of the American South. Thanks to Trade Coffee for sponsoring this video! Trade is giving the first 100 people who click this link and use code “ADAM” 30% OFF their first coffee:
Buttermilk Biscuits
(Makes about 10)
2 1/2 cups White Lilly self-rising flour (or 2 1/2 cups cake flour, 3 teaspoons baking powder, 1 teaspoon salt) plus more for dusting
1-2 teaspoons sugar (1 will just enhance browning, 2 you'll start to taste)
1 stick salted butter (or unsalted plus 1/4 teaspoon salt), FROZEN SOLID
1 cup buttermilk, cold
Melted butter to brush the tops
Pre-heat oven to 475 F. Measure out the flour and sugar into a mixing bowl. Grate the frozen butter with the big holes on a box grater, toss the butter in with the flour, and put the bowl in the freezer for 15 minutes. Barely mix in the buttermilk, and turn the resulting disaster out onto a well-floured surface. Mold it into a big lump, flour the surface, and roll it out to an inch thick. Flour the surface, fold it over on itself, and roll it out again. Repeat for a total of four folds and roll it out to an inch a final time. Punch the biscuits out with a sharp circular cutter (or you can just cut them into squares with a knife). Remember the biscuits you make from the trimmings won't be as good. Put the biscuits on a parchment-lined baking sheet, brush them with melted butter, and bake until puffy and golden, about 15 minutes.
Biscuits with Country Ham and Red-Eye Gravy
If you like your ham crispy like I do, take 2-4 biscuit-cut slices per person and put them into a cold, dry pan. Turn the heat on medium and let the fat slowly melt out of the slices, then brown the slices a bit in their own fat. Take them out of the pan a little before they're as crispy as you want them, because they'll harden as they cool.
Deglaze the pan with black coffee, and turn the heat off. After the sauce has stopped boiling, mix in a healthy amount of the sweetener of your choice — I like honey — and melt in half a tablespoon of cold butter.
Split a biscuit in half, put the ham on the bottom half, drizzle with red-eye gravy, and layer on the top half.
Benton's Smoky Mountain Country Hams in Madisonville, Tennessee (not an ad):
Easy Butter Swim Biscuits
No rolling, no cutting, no kneading. Just the most buttery buttermilk biscuits you've ever had and the easiest biscuit recipe you've ever made that are literally swimming in butter.
Printable Recipe:
Biscuits & Gravy | Basics with Babish
It is nearly impossible to turn down biscuits and gravy. Unless you are vegetarian, vegan, celiac, lactose intolerant, kosher, or have even a modicum of appreciation for or understanding of your basic human health. But they're really, REALLY good! Today we're looking at two versions: one super-simple, ready in under 30 min, and the other a bit more complicated, but worth the effort!
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