Ham and Sun-Dried Tomato Biscuits
By
Nancy Allen
@mawmawnan
1
These are the best biscuits with soup or to make a breakfast sandwich with or just to snack on.
Rating:
★★★★★ 1 vote5
Serves:
12 biscuits
Prep:
10 Min
Cook:
15 Min
Method:
Bake
Ingredients
-
2 cself rising flour
-
1 tspdry mustard
-
1 tsppaprika, plus extra for sprinkling
-
·pinch of salt
-
2 Tbspbutter, chopped
-
1 Tbspsnipped fresh basil
-
1/3 cdrained sun-dried tomatoes in oil, chopped
-
2 ozblack forest or virginia ham, chopped
-
1/4-1/2 cskim milk, plus extra for brushing
How to Make Ham and Sun-Dried Tomato Biscuits
- 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.
