Ham-stuffed biscuits

Yield: 24 Servings

Measure Ingredient
1 tablespoon Butter
¼ medium Onion, finely diced
1 Clove garlic, finely minced
1 pounds Cooked ham, diced
1 tablespoon Chopped fresh parsley
1 pinch Thyme
½ cup Cream Sauce (recipe separately)
24 Hot Biscuits (recipe separately), split

This is a special-event recipe. (Used e.g. at Lynda's wedding reception.)

1. In a cast-iron skillet, melt butter, saute onion and garlic until golden brown.

2. Add ham and seasonings; stir in Cream Sauce and keep warm.

3. Arrange open biscuits on serving platter(s). Place a heaping teaspoonful of ham stuffing in the center of each biscuit, close gently, and serve at once.

Makes 24 biscuits.

From: THE WHITE HOUSE FAMILY COOKBOOK by White House Executive Chef Henry Haller with Virginia Aronson, Random House, New York. 1987. ISBN 0-394-55657-7.

Posted by: Karin Brewer, Cooking Echo, 9/92

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