Creamy Ham Over Smoky Cheese Pimento Biscuits

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"Geeze, this recipe goes back ages in my cookbook. Mom used to make this all the time. It's basically similar to the old - Chipped Beef over toast, or (SOS as it has been known to be called); which is still delicious. And, it was always served over her cheesy pimento biscuits, which I continue to make; but, I have updated Mom's classic ham sauce, by adding wine and some fresh herbs. But, otherwise ... it is pretty much the same recipe. I think we had this more times for dinner; but, also enjoyed it quite often for a Sunday breakfast. This is an inexpensive, delicious; and, an easy way to use up leftover ham - just another bonus of this delicious recipe."

Original is 4-8 servings


  • Serving Size: 1 (419.1 g)
  • Calories 852
  • Total Fat - 69.9 g
  • Saturated Fat - 38.1 g
  • Cholesterol - 155.5 mg
  • Sodium - 1792.3 mg
  • Total Carbohydrate - 39.4 g
  • Dietary Fiber - 11.3 g
  • Sugars - 3.3 g
  • Protein - 37.8 g
  • Calcium - 354.7 mg
  • Iron - 3.9 mg
  • Vitamin C - 8.7 mg
  • Thiamin - 1.1 mg

Step by Step Method

Step 1

Biscuits ... Add the Bisquick or baking mix to a small bowl along with the milk, cheese, a pinch of both salt, and pepper, and mix to combine. Then, fold in the pimentos 'gently,' trying not to over mix and break them up as you combine them. Set them to the side to rest before baking them, as you start the ham sauce.

Step 2

Base ... Add the butter to a saucepan and bring to medium heat. Then, add the onion and saute for 3-4 minutes until tender.

Step 3

Roux ... Add the flour and mix until completely combined; cook a minute or two to get rid of the "raw" flour taste. Then, slowly whisk in 2 cups of the half and half (still on medium heat), until everything is blended. Continue to cook another couple of minutes until the sauce begins to thicken (3-4 minutes on medium heat stirring often).

Step 4

Ham Sauce ... To the sauce, add the wine, dijon mustard (start with 3/4 teaspoon, you can add more if you like), season with a pinch of both salt and pepper, and the nutmeg; mix to combine all the ingredients. Then, add the ham. At this point, if the sauce seems a bit thick, you can add a bit more of the half and half. It is really up to you as to how thick you like the sauce.

Step 5

Simmer on medium low to low heat, to let the ham warm up. Also, once the ham is added, check for seasoning once again - ham is salty, so go easy on adding extra salt; and, I like a fair amount of pepper in mine; but again, this is a personal preference. Also, you can add a bit more mustard if you want. Right before serving you will add the fresh herbs.

Step 6

Biscuits and Bake ... As you make the ham sauce, you want to bake the biscuits. Line a baking sheet with parchment paper or foil (for easy clean up), and drop spoonfuls of the batter on to the pan, then press them down, just a bit with the spoon (not too much), these are supposed to be rustic "drop" biscuits, not pretty shaped ones. You want, approximately 8 biscuits. Sprinkle each biscuit with a little fresh ground pepper. Then, bake in a 450 degree oven, on the middle shelf, for 8-12 minutes until golden brown.

Step 7

Finish and Serve ... Add the parsley and chives to the ham mix; and stir to combine. Then, cut your biscuits in half, and top with the ham sauce. Garnish with the remaining chives and a pinch of paprika, and ENJOY! Fresh tomato slices, fruit, baby peas or asparagus are all delicious with this. If enjoying this for breakfast, try a couple of poached or fried eggs on the side.


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