Corn Drop Biscuits With Ham Gravy Recipes

DROP BISCUITS AND GRAVY

Steps:

• Preheat oven to 450°. Whisk together flour, baking powder and salt. In another bowl, whisk together milk and butter; stir into dry ingredients just until blended. Divide dough into 4 portions and drop onto a parchment-lined baking sheet; bake until golden brown, 10-12 minutes. , In a small saucepan, cook and crumble sausage over medium heat until no longer pink, 4-5 minutes. Stir in butter until melted; sprinkle with flour. Gradually stir in milk, salt and pepper. Bring to a boil, stirring constantly; cook and stir 2 minutes. Serve over biscuits.

EASY CORNMEAL DROP BISCUITS

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs with a few larger clumps remaining.
• Pour in milk; using a rubber spatula, fold milk into dough, working in all directions and incorporating crumbs at the bottom of the bowl, until dough just comes together. The dough will be slightly sticky; do not overmix.
• With two large spoons, drop mounds of dough (about 1/3 cup each) about 1 1/2 inches apart on the prepared baking sheet.
• Bake, rotating sheet halfway through, until biscuits are golden, 15 to 20 minutes. Slide parchment and biscuits onto a wire rack to cool.

BISCUITS WITH HAM BUTTER

Steps:

• In a bowl, combine flour, baking powder and salt; set aside. Combine sour cream and egg; mix well. Stir into dry ingredients just until moistened. Turn onto a lightly floured surface; knead gently 4 to 5 times. Roll to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on a greased baking sheet. Bake at 425° for 10-12 minutes or until lightly browned. , Meanwhile, in a blender or food processor, process ham until finely minced. Add butter and continue processing until well mixed. Spread over warm biscuits.

CORN DROP BISCUITS WITH HAM GRAVY

Steps:

• For the corn drop biscuits: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In a large bowl, whisk the flour with the baking powder and salt.
• Using your fingertips, blend in the cubed butter until pea-size pieces form. Stir in the Cheddar, corn, jalapeno, lime zest and heavy cream just until a dough forms.
• Spoon heaping mounds of the dough (about 2 tablespoons each) onto the prepared baking sheets about 1 inch apart.
• Bake the biscuits until golden, about 30 minutes. Transfer to a rack to cool slightly.
• For the ham gravy: Meanwhile, melt the butter in a large saucepan over medium heat. Add the onions and let them sweat 2 minutes. Add the ham and cook, stirring, for 1 minute.
• Sprinkle in the flour and cook, stirring, until well combined. Add the chicken stock and half-and-half a third at a time, whisking until smooth. Add the pepper and simmer until thickened, about 30 minutes. Serve the biscuits with the gravy.

HAM GRAVY; SIMPLE AND DELICIOUS

Steps:

• Spoon ham drippings from pan into a small sauce pan, cook over medium heat.
• Add flour and corn starch, bring to a boil (mixture will thicken quickly). Remove from heat. Taste test.
• If gravy is too salty add water (a little at a time).