Ingredients
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1 cup all-purpose flour
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2 teaspoons baking powder
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1/4 teaspoon salt
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3 tablespoons cold butter
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1/2 cup milk
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1 cup cubed ham
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1/4 cup chopped onion
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3 tablespoons butter
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1/2 teaspoon chicken bouillon granule
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1/2 teaspoon Worcestershire sauce
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1/4 teaspoon pepper
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2 tablespoons all-purpose flour
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1 3/4 cups milk
Instructions
- In a bowl, combine the flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface. Knead 8-10 times. Preheat oven to 425°F.
- Pat or roll out to 1/2 inch thickness; cut with a floured 2 1/2 inch biscuit cutter. Place 2 inches apart on a greased baking sheet. Bake at 425°F for 10-12 minutes or until golden brown.
- Meanwhile in a large skillet, saute ham and onion in butter for 3-4 minutes or until onion is crisp-tender.
- Stir in bouillon, Worcestershire sauce and pepper. Combine the flour and milk until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in the eggs and parsley.
- Split the warm biscuits in half horizontally; top with warm ham mixture.