Cream Biscuits with Ham Filling
Recipe courtesy Paula Deen
Yield: about 36 tablespoons, enough to fill about 36 biscuits
1 cup ground cooked country or regular ham
4 tablespoons butter
Cream Biscuits, recipe follows
In a food processor, grind ham into small pieces. Add the butter and pulse until
combined. Split hot biscuits in 1/2, and fill each biscuit with about 1
tablespoon of the ham mixture.
Cream Biscuits
2 cups self-rising flour, plus more for dusting
1 tablespoon sugar
1 1/2 cups heavy whipping cream
Preheat oven to 500 degrees F.
In a medium bowl, stir together the flour, sugar, and cream until the dough
forms a ball. Turn the dough out onto a surface dusted with additional flour.
Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep
dough from sticking to your hands. Gently roll out dough to 1/2-inch thickness.
Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits. Place
on baking sheet coated with cooking spray, leaving at least 1-inch between each
biscuit. Bake for 10 minutes, or until golden brown.