ham and sun-dried tomato biscuits
These are the best biscuits with soup or to make a breakfast sandwich with or just to snack on.
prep time
10 Min
cook time
15 Min
method
Bake
yield
12 biscuits
Ingredients
- 2 cups self rising flour
- 1 teaspoon dry mustard
- 1 teaspoon paprika, plus extra for sprinkling
- - pinch of salt
- 2 tablespoons butter, chopped
- 1 tablespoon snipped fresh basil
- 1/3 cup drained sun-dried tomatoes in oil, chopped
- 2 ounces black forest or virginia ham, chopped
- 1/4-1/2 cup skim milk, plus extra for brushing
How To Make ham and sun-dried tomato biscuits
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Step 1Preheat 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. -
Step 2Stir the basil, sun-dried tomatoes and ham into bowl. Pour in enough milk to make a soft dough.
-
Step 3Turn 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.
-
Step 4Brush the tops with milk, sprinkle with paprika and bake for 12-15 minutes. Transfer to a rack to cool.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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