Ham and Sun-Dried Tomato Biscuits

Name: Ham and Sun-Dried Tomato Biscuits
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 biscuits
Cuisine: American
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

By Nancy Allen
@mawmawnan

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 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
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How to Make Ham and Sun-Dried Tomato Biscuits

Step-by-Step

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.