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 vote
Serves:
12 biscuits
Prep:
10 Min
Cook:
15 Min
Method:
Bake
Ingredients
- 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
- 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.
- 2Stir the basil, sun-dried tomatoes and ham into bowl. Pour in enough milk to make a soft dough.
- 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.
- 4Brush the tops with milk, sprinkle with paprika and bake for 12-15 minutes. Transfer to a rack to cool.
