Cheddar Polenta Biscuits With Ham Salad Recipes

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HAM AND SHARP CHEDDAR BISCUITS



Ham and Sharp Cheddar Biscuits image

Make and share this Ham and Sharp Cheddar Biscuits recipe from Food.com.

Provided by Annacia

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

1/2 cup minced onion
1 tablespoon butter
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter, cut into 1/4-inch dice
1 1/2 cups buttermilk
1/2 cup diced cooked ham
1/2 cup grated sharp cheddar cheese
2 tablespoons butter, melted

Steps:

  • Preheat oven to 500°F
  • Line a baking sheet with parchment paper. Combine onion and butter in a skillet over medium-low heat and cook until tender but not browned, about 5 minutes; cool.
  • In a bowl, combine flour, baking powder, salt and baking soda; add butter and mix with your fingers until mealy in texture. Add the onions, buttermilk, ham and cheese, stirring in with a spatula until just incorporated, but it still should be a bit loose.
  • Scoop out the batter with a large spoon to form 12 biscuits and lightly shape them with floured hands.
  • Arrange close together on the baking sheet for soft biscuits, or spread them apart for crisper biscuits.
  • Brush with hot melted butter.
  • Bake 5 minutes then reduce temperature to 450F and bake a further 15 minutes or until deep golden brown.
  • Cool in pan for several minutes then invert onto kitchen towel.
  • Turn right side up and serve hot.

Nutrition Facts : Calories 185, Fat 9.8, SaturatedFat 5.8, Cholesterol 29.3, Sodium 461.6, Carbohydrate 18.3, Fiber 0.7, Sugar 1.8, Protein 6

CHEDDAR BISCUITS WITH COUNTRY HAM



Cheddar Biscuits with Country Ham image

Provided by Next Iron Chef All Star: Beau MacMillan

Categories     side-dish

Time 45m

Yield 40 mini biscuits

Number Of Ingredients 19

4 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons freshly ground black pepper
1 teaspoon kosher salt
1 1/2 cups buttermilk, plus more for brushing
10 tablespoons unsalted butter, cut into 1/4-inch cubes and softened
5 1/2 cups shredded cheddar cheese (recommended: aged Grafton)
1/2 cup chopped green onion
Nonstick cooking spray
1/2 pound thinly sliced country ham or prosciutto
Red Pepper Jelly, recipe follows, for serving
3 large red bell peppers, seeded and sliced
3/4 cup apple cider vinegar
3 cups sugar
1/4 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
1 tablespoon minced jalapeno
3 tablespoons liquid pectin (recommended: Certo)

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl, whisk together the flour, baking powder, baking soda, pepper, and salt. Add the buttermilk and butter and mix just until incorporated. Don't overmix. Add 2 cups of the Cheddar (leave the rest of the cheese out to come to room temperature) and the green onions and quickly mix to combine. Wrap in plastic wrap and chill for 15 minutes in the refrigerator.
  • When you are ready to bake, spray 2 baking sheets with nonstick cooking spray. Tear off pieces of dough and roll into balls about the size of a golf ball. Arrange them on the baking sheets, brush them with a little buttermilk, and bake them until golden brown, about 10 to 14 minutes.
  • In a stand mixer using the paddle attachment, whip the remaining room temperature cheese until it is smooth.
  • Slice each biscuit in half and spread a teaspoon of whipped Cheddar onto the bottom. Cut a piece of ham to fit and put it on top of the Cheddar. Dollop with 1/2 teaspoon Red Pepper Jelly and cover with the top of the biscuit. Repeat with remaining ingredients and arrange on serving platters to serve.
  • Red Pepper Jelly:
  • Add the peppers in the bowl of a food processor and process until they are coarsely chopped but not pureed. Transfer the peppers to a large pot and add the cider vinegar, sugar, salt, crushed red pepper flakes, and jalapeno. Mix well.
  • Put the pot over medium-high heat and bring the mixture to a boil, stirring frequently. Add the pectin and continue to cook at a slow rolling boil, stirring frequently, until the jelly drips very slowly from a metal spoon, about 20 minutes. Pour into jars, let cool, cover, and refrigerate for up to 2 weeks.

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