Real Recipes From Real Home Cooks ®

ham and sun-dried tomato biscuits

(1 rating)
Recipe by
Nancy Allen
Wentzville, MO

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

(1 rating)
yield 12 biscuits
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For ham and sun-dried tomato biscuits

  • 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

How To Make ham and sun-dried tomato biscuits

  • 1
    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.
  • 2
    Stir the basil, sun-dried tomatoes and ham into bowl. Pour in enough milk to make a soft dough.
  • 3
    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.
  • 4
    Brush the tops with milk, sprinkle with paprika and bake for 12-15 minutes. Transfer to a rack to cool.

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