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Biscuit-Topped Creamed Ham

 Biscuit-Topped Creamed Ham
Here's a hearty dish that'll satisfy the hungriest appetite. It's a favorite at our house.
6 ServingsPrep: 30 min. Bake: 30 min.

Ingredients

  • 1/4 cup chopped green pepper
  • 3 tablespoons chopped onion
  • 2 tablespoons butter
  • 3 tablespoons King Arthur Unbleached 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
  • BISCUITS:
  • 1 cup King Arthur Unbleached 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

Directions

  • 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

2 of 2

Biscuit-Topped Creamed Ham (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 387 calories, 22 g fat (10 g saturated fat), 66 mg cholesterol, 1,444 mg sodium, 29 g carbohydrate, 1 g fiber, 18 g protein.