ham and sun-dried tomato biscuits
(1 rating)
These are the best biscuits with soup or to make a breakfast sandwich with or just to snack on.
(1 rating)
yield
12 biscuits
prep time
10 Min
cook time
15 Min
method
Bake
Ingredients For ham and sun-dried tomato biscuits
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2 cself rising flour
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1 tspdry mustard
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1 tsppaprika, plus extra for sprinkling
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pinch of salt
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2 Tbspbutter, chopped
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1 Tbspsnipped fresh basil
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1/3 cdrained sun-dried tomatoes in oil, chopped
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2 ozblack forest or virginia ham, chopped
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1/4-1/2 cskim milk, plus extra for brushing
How To Make ham and sun-dried tomato biscuits
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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.
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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.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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