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.


★★★★★ 1 vote

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

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.

Printable Recipe Card

About Ham and Sun-Dried Tomato Biscuits

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

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