Best 4 Cheddar Polenta Biscuits With Ham Salad Recipes

MISS LESLIE'S HAM SALAD ON BISCUITS

Steps:

• Prepare bake-off biscuits to package directions, 8 to 10 minutes in the oven. Cool biscuits on wire rack.
• Combine all remaining ingredients in a bowl and adjust seasonings, to taste.
• Split cool biscuits and fill with Leslie's DEEELICIOUS ham salad.

CHEESY POLENTA AND HAM GRATIN

Steps:

• Heat oven to 425°F. Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Melt butter in small saucepan over medium-high heat. Add onion; cook 2 to 3 minutes or until softened but not browned, stirring frequently.
• Add whipping cream and Parmesan cheese; mix well. Bring to a boil. Reduce heat to medium; cook 2 to 4 minutes or until slightly thickened, stirring occasionally.
• Arrange polenta slices, overlapping and layering if necessary, in bottom of sprayed baking dish. Top with ham and Swiss cheese. Pour sauce over top.
• Bake at 425°F. for 20 to 25 minutes or until sauce is bubbly and cheese is lightly browned. Sprinkle with parsley.

HAM AND SHARP CHEDDAR BISCUITS

Steps:

• Preheat oven to 500°F
• Line a baking sheet with parchment paper. Combine onion and butter in a skillet over medium-low heat and cook until tender but not browned, about 5 minutes; cool.
• In a bowl, combine flour, baking powder, salt and baking soda; add butter and mix with your fingers until mealy in texture. Add the onions, buttermilk, ham and cheese, stirring in with a spatula until just incorporated, but it still should be a bit loose.
• Scoop out the batter with a large spoon to form 12 biscuits and lightly shape them with floured hands.
• Arrange close together on the baking sheet for soft biscuits, or spread them apart for crisper biscuits.
• Brush with hot melted butter.
• Bake 5 minutes then reduce temperature to 450F and bake a further 15 minutes or until deep golden brown.
• Cool in pan for several minutes then invert onto kitchen towel.
• Turn right side up and serve hot.

CHEDDAR-POLENTA BISCUITS WITH HAM SALAD

Steps:

• Preheat the oven to 425°F degrees.
• Lightly grease a large baking sheet.
• In a bowl, combine the flour, polenta, baking powder, sugar and 1/2 teaspoon each of salt and pepper.
• Using 2 table knives, cut in the butter until the mixture resembles coarse meal.
• Add the cheddar, then stir in the milk until the dough is moistened.
• Using 2 large soup spoons, scoop 8 mounds onto the baking sheet.
• Lightly press down on each mound.
• Bake the biscuits for about 19 minutes, until the tops are golden and the bottoms are browned.
• Transfer to a wire rack to cool slightly.
• In a mini food processor, pulse the scallions, celery and jalapeño until finely chopped.
• Add the ham; pulse just until finely chopped.
• Pulse in the mayonnaise and mustard; season lightly with salt and pepper.
• Slice the biscuits; fill with the salad; serve.
• *If you don't have time to make both the biscuits & the salad, in this menu, the ham salad is terrific served on pita bread or crostini cut from a baguette.