Ingredients

How to make it

  • While watching Max X or similar guilty secret relaxing pleasure, dice yourself up some ham. Whack whack whack! The little bits should be about the same size as or smaller than your smallest fingernail. (If you're a Yeti, wing it.)
  • Preheat your oven to 450 degrees.
  • Smudge some of that first 1 T of butter into your muffin tin or whatever you're using so the biscuits release easily.
  • Slap the tin into the oven so the butter melts.
  • Fling the dry ingrediants into a big ol' bowl and mix. Try to keep most of it in the bowl, though it's tough, I know. Yeay for enthusiasm!
  • Whack in the butter and attack with a pastry mixer, gosh I love those things, or two knives -- though that takes forever and before you're done you're going to want to gore yourself. No really -- for. ev. ver. Get a pastry blender. They're shaped like the letter D. Sooooooo much easier. You'll know you're done when the biggest bits of butter are no bigger than peas.
  • Dump in the diced ham.
  • Rescue the melted butter from the oven and tilt the tin so the butter coats all the crevices.
  • Glug the milk into the ham and dry ingrediants.
  • Slap the dough around with a spoon or something until it's juuuust barely mixed -- not too much plain milk hanging around, not too many dry floury spots showing. Don't bother with being thorough, the less mixed the more delicious, nummies.
  • Slop some dough into your tin. They'll rise to be about twice as high.
  • Bake at 450 for 30 minutes or until the middles are mostly cooked.
  • Let cool and refridgerate until time for savory smudgy crumbly devourement. Is that a word? Oh, who cares. OM NOM NOM NOM NOM!

Reviews & Comments 15

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    " It was excellent "
    momo_55grandma ate it and said...
    great buscuit yum thanks high5
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  • bonjody 6 years ago
    Looking for an unusual biscuit and I found YOU -- unusual is good! Thanks. Let's be friends.
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  • plot_thickens 6 years ago
    Thanks, chefelaine. I'm confused about everything, but usually it turns out allright in the end. Add more butter/oil in a baking recipe if you want it to be edible for longer -- say, a week.
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    " It was excellent "
    chefelaine ate it and said...
    Sounds delicious! You seemed a little confused re how much butter, but everything worked out well!
    FIVER :OD
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  • carmenperez 6 years ago
    you are so funny
    would love to be a fly
    on the wall in your kichen when your creating
    lol
    your dishes sound lovely also
    ty for sharing
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  • plot_thickens 6 years ago
    It's my pleasure. Most of the fun is emerging from the kitchen triumphant and charged up...with something good to eat. Yeay!
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  • carmenperez 6 years ago
    hi again
    reading your rec is half the fun
    you make me smile
    ty for sharing
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  • plot_thickens 6 years ago
    Bluewaterandsand, you must be really experienced -- I don't measure either, but then I have to 'rescue' failures. Hah!
    Tigger, Thank you! I'll say it again: you're a PEACH!
    Turlak, you are so so cool. Thank you.
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  • turlak 6 years ago
    These sound good. I need a pastry blender! I love reading your recipes...they make me laugh!
    ~Dawn
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  • tigger2 6 years ago
    I like the way you think. This sounds good.
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  • bluewaterandsand 6 years ago
    You sound like me, I never measure anything when I am making biscuits and a lot of other things.
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  • plot_thickens 6 years ago
    Hey, I just got back from Texas. Great people!
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  • kismet 6 years ago
    Great Attitude!! If you can't have funny what is there??
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  • plot_thickens 6 years ago
    I'm glad you liked it! Attitude is EVERYTHING, as I'm sure you know!
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  • kismet 6 years ago
    Slay,Whack,slop,glug,dump,fling!!!! You made me smile!! Have'nt been entertained like that in a good spell. Had to print this one off!!

    Great Recipe!! Thank-you
    Was this review helpful? Yes Flag

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