Old Dominion Ham Biscuits Recipes

HAM 'N SWISS BISCUITS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix canned ham, dried onion, 1 teaspoon of poppy seeds, and margarine together in a bowl until thoroughly combined.
• Separate the biscuits; press 5 biscuits onto an ungreased baking sheet so each biscuit is flattened and about 3 1/2 inches in diameter.
• Spoon about 2 tablespoons of ham mixture into the center each flattened biscuit.
• Fold Swiss cheese slices to break into quarters and place 4 quarters atop the ham.
• Spoon the remaining ham mixture over the Swiss cheese pieces.
• On a floured work surface, lightly press remaining 5 biscuits into 4-inch circles.
• Lay a 4-inch biscuit circle onto of each topped biscuit and lightly stretch the top biscuit to cover the filling. Press the edges together lightly but do not seal tightly together.
• Sprinkle each filled biscuit with a pinch of poppy seeds for garnish.
• Bake in the preheated oven until biscuit tops are golden brown and the filling is hot, 10 to 15 minutes. Serve warm.

OLD DOMINION HAM BISCUITS

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Leave the rolls in the pan. Slice off top half of rolls and place beside pan.
• 3. Combine the butter with the next 4 ingredients and spread on inside of top and bottom of the rolls.
• 4. Layer ham and cheese on bottom half of rolls, replace top half of rolls, and wrap in foil.
• 5. Bake 15 minutes or until cheese melts.
• 6. Using a sharp knife, separate rolls and serve warm.

SUNDAY HAM AND BISCUITS

Steps:

• Preheat oven to 375 degrees. Pour orange marmalade into a bowl and add about 1/2 of the coke. Let it set while you prepare the ham. Remove visible fat from ham and crisscross cut the ham. Place in a 9 by 13-inch baking pan and pour the marmalade/coke mixture over the ham. Place in the oven uncovered and bake for 20 minutes. This allows the marmalade to set or crisp on the ham. After 20 minutes cover the ham with foil and bake for an additional 30 to 45 minutes. Baste with the pan drippings every 15 minutes. If there are not enough pan drippings, mix up some more marmalade mixture to baste on the ham. Uncover the ham for the last 20 to 30 minutes and baste every 7 or 8 minutes. Allow the marmalade mixture to brown until dark brown in color. Remove from oven. Put ham onto a platter to cool before cutting. Total cook time is about 1 hour 5 minutes to1 hour 35 minutes. Use the left-over ham in red beans the next day.
• Mix flour and shortening together in bowl until the shortening is well blended into the flour. Make a "well" or hole in the center of the flour/shortening mixture. Add a portion of the milk to the well. Use a fork or your fingers and work from the center of the bowl to the outside of the bowl and blend the milk into the mixture. Add more milk as needed. The dough will be slightly sticky. To make the biscuits coat your hands with flour and pinch off enough dough for 1 biscuit, about 2 tablespoons. Roll and knead the biscuit in your hands just until it looses its stickiness. Place in a cast iron skillet. Continue to make the rest of the dough in this manner. After all biscuits are made put a little water on finger tips and gently rub the tops of each biscuit, this removes any bumps on the top of the biscuits. Bake in a preheated 450 degree oven until golden brown, about 15 minutes.