Tuesday, July 7, 2009
Ham Biscuits- Meat Free Monday
Well today was boring... As usual Romeo and I took a walk around the B/IAS and checked on the Community gardens- then we walked over to Burien Press and even though I hadn't eaten breakfast, I remembered it was Meat Free Monday and I decided to forgo the delicious Ham Biscuit, opted for a Muffin instead. I got my coffee, my muffin and had a good start to the day. Lunch at Ma's was two vegan burger patties(don't know what kind, but they were good) and some fruit. Lunch at work I simply heated two Bavarian pretzels and had a couple of peaches, and supper at home was some pasta with a little olive oil and fresh parsley. So why title the post Ham Biscuits if it was meat free Monday? Because I found a great recipe for ham Biscuits using Canned biscuits. I aint the poppin' fresh dough boy for nuthin'. These are easy to make and require very little ham, so could probably be made using scraps of ham after a big ham dinner or a bit of prosciutto since they don't take much. While not as good as home made Ham Biscuits they are quick and satisfying. Anyway here is the recipe:
EASY HAM & CHEESE BISCUITS
1 can (8 oz.) refrigerated biscuits ("Grands" works best)
1 cup of Grated Swiss or cheddar cheese (or mix them if you are adventurous
1 cup of ham, finely diced
1 egg beaten with 1 Tbsp. water
3/4 c. finely crushed onion cracker crumbs or any other seasoned cracker crumbs
Preheat oven to 425 degrees. Separate biscuit dough into 10 biscuits. Pat or roll out each to a 4 inch circle. carefully cut the biscuits in half so that each biscuit is now open. Put on 1 tablespoon of diced ham. Put biscuit back together, sealing the ham inside the biscuit.Dip in egg wash, then in cheese, then in cracker crumbs. Place on ungreased cookie sheet. Bake 10 to 15 minutes or until golden brown.
Hint- use parchment paper on your cookie sheet, since the egg was has a tendency to make the biscuit stick!