Ham and cheese biscuits

  • Servings: ”12-15″
  • Difficulty: ”easy”
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I hit upon this recipe a short while ago when I was emptying my grandsons school lunch bag. The thought of doing something different for him for lunch seemed like a good one so I started looking through my cook books, various recipes on my computer and at different websites but nothing really jumped out and said “Hey—– Pick me”. Then I remembered the Buttermilk Cheddar loaf (the recipe can be found under Bakery stuff) I made just before Christmas and I thought why not take that one and twist it around to become muffins that would suit lunch bags or a quick snack?

Since my grandson would be having some I simply added diced ham to the recipe but you can pretty much add whatever you wish— cayenne pepper, chopped Jalapenos, chopped scallions or bacon (Mmmmmmm bacon) or all of them the choice is yours. They are also perfect for freezing…….. I put mine in individual sandwich bags and popped them in the freezer.

A minute in the microwave and you have the perfect companion for a warm beverage.

Here’s how we do it………..

Ingredients:

  • 2 cups of All Purpose (ap) flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 tablepoon Baking Powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons dried parsley
  • 2 Eggs
  • 1 2/3 cup Buttermilk
  • 1/4 Canola oil
  • 1 to 1 1/2 cups shredded old or sharp cheddar
  • 1/2 a cup chopped ham

Putting it all together:

  • Pre heat the oven to 350 degrees
  • In a large size bowl mix the dry ingredients ingredients together
  • In a large measuring cup add the milk,egg and Canola oil and whisk until well incorporated
  • Mix the cheese into the dry ingredients
  • Add the buttermilk mixture and mix with a spatula until just wet. If it looks a little to thick you can add some water
  • Incorporate the diced ham
  • Spoon into a pre greased (use cooking spray as it’s easier) muffin tin
  • Bang the tin on the counter a couple of times in an effort to get the mixture to settle and avoid air bubbles
  • Pop the pan into the oven and bake for 30 minutes or until a toothpick inserted into the middle comes out clean.

There you have it another “simple but tasty recipe for the grilling season and beyond”

Until next time………..

                            Bon Appetite

 

 

 

 

 

Hello and welcome

Hello, my name is Paul Sinclair and welcome to Gardens and Grills the site that will bring you simple but tasty recipes for the grilling season and beyond.

Now why “Gardens and Grills” you might ask?  The idea came from the days when my wife and I would spend all day outdoors. Her gardening—- me grilling. Now “grilling” to me is more than a hobby which is evidenced by the fact that at one time I had FOUR BBQ’s and ONE CHARCOAL GRILL/SMOKER.  Regrettably those particular grilling days are gone and I’m down to One Propane BBQ and my Charcoal Grill/Smoker but that has not diminished my enthusiasm, passion, or whatever you wish to call it when it comes to cooking or grilling and I still spend as much time with the BBQ’s as is possible.

Now I started cooking a little later in life, early 40’s to be precise, and to be quite honest when I started I didn’t know a food mill from a grocery bag but with five kids to feed and a wife sick with Cancer I had to learn in a real hurry and somewhere over the last 16 years I found I really enjoyed cooking. In fact the kitchen has become my Fortress of Solitude and if my wife is looking for me she usually looks there first.

The recipes I will be sharing are not all my own creations but they definitely are time proven, tasty and simple and if you are like me you will take these recipes and add your own little twists and tweaks until they are yours. You may notice when going through the ingredients list of the recipes I will post that I try to use as much non pre- packaged food as is possible. That is due to my close proximity to a Farmers Market which makes it easier to get fresh ingredients  and besides, it gets me out of the house and my grandson loves the outing and the “cookies”.

When I’m not in the kitchen I may be found on a golf course or in a pool hall playing in one of two pool leagues that I and my daughter belong to. I guess that’s one of the benefits of being semi- retired and having time on my hands. Oh and…. some day I hope to cross a few items off my “bucket list” and they are to enjoy a culinary tour of Tuscany, or do a CIA Boot Camp (that’s Culinary Institute of America—- not the “other” CIA) in Napa Valley or the East Coast of Canada.

With all that has been said above my goal for this blog, time permitting, is to post one or two recipes a week along with a photo of the finished product and I hope that someone, somewhere, will find their inner foodie and begin their own culinary journey.

I would also like to point out that the awesome header picture for this blog was found in a Homes and Gardens magazine and is not my garden or grill so kudos to Homes and Gardens for such a great shot.

Thank you for visiting and I hope to see you in the future.

Bon Appetite