Ham And Succotash Stew With Cheddar Biscuits Recipes

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LAYERED HAM AND CHEESE BISCUITS



Layered Ham and Cheese Biscuits image

These fluffy buttermilk biscuits have melty Cheddar pulsed into the dough, and then more cheese as well as black forest ham are layered inside, so the flavors and textures run through and through. Serve them warm on their own, or add a shmear of honey butter and jam for a delightful brunch dish.

Provided by Food Network Kitchen

Time 50m

Yield 12 biscuits

Number Of Ingredients 8

2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
2 tablespoons baking powder
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into cubes
1 cup shredded mild Cheddar
1 cup buttermilk, plus more for brushing
2 thin slices black forest ham, roughly chopped (about 2 ounces)

Steps:

  • Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment.
  • Pulse the flour, baking powder, sugar and salt in a food processor until combined. Add the butter and 1/2 cup of the Cheddar and pulse until the mixture looks like coarse meal with pea-size bits of butter remaining. Add the buttermilk and pulse a few times, until the dough just comes together.
  • Turn the dough out onto a work surface that's lightly dusted with flour, then pat into a 7-by-7-inch square that's about 1 inch thick. Scatter half of the ham and 1/4 cup of the Cheddar on half of the dough, then fold the other half of dough over like a book; gently pinch the edges to seal. Pat the dough out again into a 7-by-7-inch square, scatter the remaining ham and 1/4 cup of cheese on top and fold the dough over like a book. Press once more into a 7-by-7-inch square.
  • Use a sharp chef's knife to cut the dough into 12 even rectangular pieces. Transfer to the prepared baking sheet and brush the tops of each piece with additional buttermilk. Bake until the biscuits are puffed and well browned, 18 to 20 minutes.

HAM AND SUCCOTASH STEW WITH CHEDDAR BISCUITS



Ham and Succotash Stew with Cheddar Biscuits image

Categories     Bread     Soup/Stew     Cheese     Vegetable     Brunch     Bake     Quick & Easy     Cheddar     Ham     Fall     Gourmet

Yield Serves 2

Number Of Ingredients 17

1 medium onion, chopped fine
2 garlic cloves, minced
1 tablespoon unsalted butter
3/4 pound ham steak, cut into 1-inch pieces (about 2 cups)
1 carrot, cut on the diagonal into 1/2-inch slices
1 cup frozen corn
1 cup frozen baby lima beans
3/4 cup chicken broth
3/4 cup water
1/4 teaspoon dried thyme, crumbled
1/4 cup yellow cornmeal
1/4 cup all-purpose flour
3/4 teaspoon double-acting baking powder
1/4 teaspoon salt
1/2 cup finely grated sharp Cheddar
1/4 cup milk
a beurre manié made by kneading together 1 tablespoon softened unsalted butter and 2 tablespoons all-purpose flour

Steps:

  • In a large saucepan cook the onion and the garlic in the butter over moderately low heat, stirring, until the onion is softened. Add the ham,the carrot, the corn, the lima beans, the broth, the water, and the thyme and simmer the stew, covered, for 10 to 12 minutes, or until the carrot is tender. While the stew is simmering, in a bowl whisk together the cornmeal, the flour, the baking powder, and the salt, add the Cheddar, and toss the mixture well. Stir in the milk until the dough is just combined.
  • Add the beurre manié to the stew, a little at a time, stirring until the sauce is thickened, and simmer the stew for 2 minutes. Transfer the stew to a buttered 1-quart shallow baking dish, drop the biscuit dough in 6 mounds on top of it, and bake the stew in the upper third of a preheated 425°F. oven for 15 minutes, or until the biscuits are golden.

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