If you are like me, you don’t have many good recipes for leftover holiday ham. This recipe is especially good after Easter as it calls for ham and hard boiled eggs. The combination of ham, eggs, and biscuits with a creamy white sauce is a great comfort food. My kids eat it up. This recipe is easy and makes 6-8 servings.
Ham Over Biscuits Recipe Ingredients:
For biscuits: (Shortcut: Use store bought Pillsbury biscuits from the refrigerated or freezer section, just bake and skip this step.)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons cold butter
- 1/2 cup milk (I use SMITH’S)
For Cream Sauce:
- 2-3 cups cubed fully cooked ham
- 1/2 cup chopped onion
- 4 tablespoons butter
- 1-2 chicken bouillon cubes or 1 teaspoon chicken bouillon granules
- 1 tsp Worcestershire sauce
- 1/4 tsp pepper
- 3 tbsp all-purpose flour (I use White Lilly flour)
- 1-3/4 cups milk
- 6 hard boiled eggs, chopped (I use Eggland’s Best)
- 2 tbsp minced fresh parsley (optional)
For Biscuits: (or bake store bought biscuits)
- Combine the flour, baking powder and salt.
- Cut in butter until looks like coarse crumbs.
- Stir in milk just until moistened.
- Turn onto a lightly floured surface; knead 8-10 times.
- Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
- Place 2 in. apart on a greased baking sheet.
- Bake at 425° for 10-12 minutes or until golden brown.
For Cream Sauce:
- Saute ham and onion with butter for 3-4 minutes or until onion is crisp-tender.
- Stir in the bouillon, Worcestershire sauce and pepper.
- In a bowl, combine flour and milk until smooth; gradually stir into pan.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Gently stir in chopped eggs and parsley.
- Split warm biscuits in half horizontally; top with ham mixture.
This recipe serves my family of 4 for just about 1 meal, everyone reaches for seconds!
Also, pictured above is my favorite happy face spatula from KiZMOS – makes cooking anything fun!