- 1/4 cup chopped green pepper
- 3 tablespoons chopped onion
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1-3/4 cups milk
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 2 cups cubed fully cooked ham
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons shortening
- 3/4 cup shredded cheddar cheese
- 1/3 cup milk
- 1 teaspoon diced pimientos
- In a large skillet, saute green pepper and onion in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Whisk in soup until blended. Stir in the ham and lemon juice; heat through.
- Pour into a greased 9-in. square baking dish. Bake, uncovered, at 375° for 10 minutes. Meanwhile, in a large bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in cheese, milk and pimientos just until moistened.
- Turn onto a lightly floured surface; knead gently 4-5 times. Roll to about 1/2-in. thickness; cut out six biscuits with a 2-1/2-in. biscuit cutter. Arrange biscuits over ham mixture. Bake 18-22 minutes longer or until biscuits are golden brown. Yield: 6 servings.
Originally published as Biscuit-Topped Creamed Ham in Country Extra March 2002, p49
Reviews for Biscuit-Topped Creamed Ham
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jan. 6, 2010
"we all liked it but my husband said he'd rather have the biscuts on the side instead of baked on top. To each his own. It was good though."