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Ham and Biscuit Breakfast Casserole

Ham and Biscuit Breakfast Casserole

Ham and Biscuit Breakfast Casserole

This screams “Sunday supper.” After a relaxing day of laundry, football, and backyard chores, this creamy ham casserole, partnered with homemade biscuits, is one of my favorite ways to end a great weekend, and an even better way to start a good week.

  • Author: Addie Gundry
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: Serves 6-8 1x
  • Category: Breakfast


  • 1 tablespoon vegetable oil
  • 1 (8-ounce) ham steak, cut into ½-inch dice
  • 1∕3 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 2 1/4 cups plus 1 tablespoon all-purpose flour
  • 1 (10.75-ounce) can cream of chicken soup
  • 1 1∕3 cups plus 3/4 cup plus 1 tablespoon whole milk
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter or butter-flavored shortening, cold, cut into small cubes


  1. Preheat the oven to 450 degrees F and lightly coat a 9-inch deep-dish pie plate with cooking spray.
  2. In a medium skillet, heat the oil over medium-high heat. Add the ham and cook for 1 minute, then add the onion and bell pepper and continue to cook until the vegetables are tender, for an additional 2 minutes. Add 1/4 cup of the flour to the pan and stir for 1 minute to cook the flour, then add the soup and 1 1/3 cups of the milk and stir until the mixture is thickened. Pour the mixture into the pie plate.
  3. In a medium bowl, combine 2 cups of the flour, the baking powder, and salt and stir to mix well. Add the butter and mix with a fork or pastry cutter until the mixture resembles granola, then stir in 3/4 cup of the milk until a soft dough forms.
  4. Sprinkle a work surface with the remaining 1 tablespoon flour and turn the dough out onto it. Knead 2 or 3 times until the dough comes together smoothly. Use a rolling pin to roll to 1/2-inch thickness and cut with a biscuit or cookie cutter into 8 circles.
  5. Place the dough rounds on top of the hot mixture in the pie plate and brush with the remaining 1 tablespoon milk. Bake for 18 to 20 minutes, until the filling is bubbling and the biscuits are nicely golden brown. Serve.

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