Ham and Sun-Dried Tomato Biscuits

Nancy Allen


These are the best biscuits with soup or to make a breakfast sandwich with or just to snack on.

pinch tips: How to Peel Tomatoes


12 biscuits


10 Min


15 Min




2 c
self rising flour
1 tsp
dry mustard
1 tsp
paprika, plus extra for sprinkling
pinch of salt
2 Tbsp
butter, chopped
1 Tbsp
snipped fresh basil
1/3 c
drained sun-dried tomatoes in oil, chopped
2 oz
black forest or virginia ham, chopped
1/4-1/2 c
skim milk, plus extra for brushing

Directions Step-By-Step

Preheat oven to 400 degrees. Flour a large baking sheet. Sift the flour, mustard, paprika and salt into a bowl. Using your fingers or pastry blender, rub in the cold butter until the mixture resembles bread crumbs.
Stir the basil, sun-dried tomatoes and ham into bowl. Pour in enough milk to make a soft dough.
Turn the dough out onto a lightly floured surface, knead lightly and roll out to a 8x6 inch rectangle. Cut onto 2-inch squares and arrange on the baking sheet.
Brush the tops with milk, sprinkle with paprika and bake for 12-15 minutes. Transfer to a rack to cool.

About this Recipe

Course/Dish: Biscuits
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy