Food Gardening Network
Print
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.

Ingredients

Scale

Instructions

  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.