Sour Cream and Chive Biscuits with Country Ham
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Is there anything better than a basket of warm biscuits slathered with butter and jam? Or a tender herbed biscuit filled with country ham? Biscuits are easy to make if you follow a few simple steps:
A basic biscuit ratio is ½ cup fat to every 2 cups of flour. Fat is essential for light and fluffy biscuits. Butter adds flavor, and shortening makes them tender. Whether you use butter or shortening or a combination of both, it must be cold.
A light touch is key when mixing. Handle the dough as little as possible for the most tender and flaky results.
When it comes to cutting a biscuit, push the cutter straight down without twisting for the best rise and shape.
Biscuits taste best served right from the oven but you can lighten the last minute prep by premixing the dry ingredients and refrigerating the cubed butter or shortening until needed.
You can add even more flavor and richness by stirring sour cream and fresh chives into the dough and filling the warm biscuits with thinly sliced country ham. For this recipe and more baking tips, visit Crisco.com.
1.HEAT oven to 450º F. Spray baking sheet lightly with no-stick cooking spray. Place flour and 1/2 cup butter in medium mixing bowl. Cut butter into flour with pastry blender or 2 knives until butter pieces are about the size of small peas. Add chives.
2.ADD sour cream and eggs; stir just until dough is formed. Turn out onto floured surface; knead gently just until smooth. Roll to about 1/2-inch thick. Cut with floured 2-inch round cutter. Place on prepared baking sheet.
3.BAKE 10 to 12 minutes or until golden brown. Brush with 1 tablespoon melted butter. Slice; fill each biscuit with 2 slices of country ham.
Crisco® Original No-Stick Cooking Spray
2 cups Martha White® Self-Rising Flour
1/2 cup cold butter, roughly cubed
2 tablespoons minced fresh chives
1/2 cup sour cream
2 large eggs, beaten
1 tablespoon melted butter
30 small, thin slices cooked country ham
to you by Amy Tobin
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