I have to admit I was a bit skeptical on this one. After all, ham and gravy matched together as appealing? But my youngest is a "gravy" man. He just loves comfort foods that incorporate sometime of sauce.
Well, we were pleasantly surprised at this one. The biscuits tasted like our favorite canned biscuits we usually buy. Only these were made from scratch!
3 celery ribs, diced
2 medium onions, diced
2 medium carrots, diced
1/2 fennel bulb, diced
2 tablespoons olive oil
1/4 cup unsalted butter, cubed
1/2 cup all-purpose flour
1 carton (32 ounces) reduced-sodium chicken broth
1 teaspoon dried thyme
2 cups cubed fully cooked ham
1 teaspoon of tarragon
1/4 teaspoon salt
1/4 teaspoon pepper
BUTTERMILK BISCUITS:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2/3 cup margarine
3/4 cup milk
Preheat oven to 425°. Toss celery, onions, carrots and fennel in oil to coat. Spread in a single layer over a 13 x 9-in. baking pan. Roast, stirring occasionally, until lightly browned, 20-25 minutes. Cool. Reduce heat to 350°.
Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually whisk in broth; add thyme. Bring to a boil, stirring constantly; reduce heat and simmer 10 minutes. Add roasted vegetables, ham, tarragon, salt and pepper, cooking until heated through. Transfer to baking dish.
For biscuits, pulse flour, baking powder, salt and baking soda in a food processor until blended. or mix with your fingers. Pulse until margarine is the size of peas. Transfer to a large bowl; stir in milk until no flour is visible. Turn onto a floured surface; knead gently 8-10 times. Roll dough into a 13x9-in. rectangle; cut into shapes of your choice.
Arrange biscuit pieces, overlapping slightly, over ham mixture. Bake until biscuit topping is golden brown, 25-30 minutes. Let stand 10 minutes before serving.
Well, we were pleasantly surprised at this one. The biscuits tasted like our favorite canned biscuits we usually buy. Only these were made from scratch!
3 celery ribs, diced
2 medium onions, diced
2 medium carrots, diced
1/2 fennel bulb, diced
2 tablespoons olive oil
1/4 cup unsalted butter, cubed
1/2 cup all-purpose flour
1 carton (32 ounces) reduced-sodium chicken broth
1 teaspoon dried thyme
2 cups cubed fully cooked ham
1 teaspoon of tarragon
1/4 teaspoon salt
1/4 teaspoon pepper
BUTTERMILK BISCUITS:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2/3 cup margarine
3/4 cup milk
Preheat oven to 425°. Toss celery, onions, carrots and fennel in oil to coat. Spread in a single layer over a 13 x 9-in. baking pan. Roast, stirring occasionally, until lightly browned, 20-25 minutes. Cool. Reduce heat to 350°.
Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually whisk in broth; add thyme. Bring to a boil, stirring constantly; reduce heat and simmer 10 minutes. Add roasted vegetables, ham, tarragon, salt and pepper, cooking until heated through. Transfer to baking dish.
For biscuits, pulse flour, baking powder, salt and baking soda in a food processor until blended. or mix with your fingers. Pulse until margarine is the size of peas. Transfer to a large bowl; stir in milk until no flour is visible. Turn onto a floured surface; knead gently 8-10 times. Roll dough into a 13x9-in. rectangle; cut into shapes of your choice.
Arrange biscuit pieces, overlapping slightly, over ham mixture. Bake until biscuit topping is golden brown, 25-30 minutes. Let stand 10 minutes before serving.
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