MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Buttermilk Biscuit Ham Potpie
Categories: Breads, Pork, Herbs, Vegetables
Yield: 8 Servings
3 Celery ribs; diced
2 md Onions; diced
2 md Carrots; diced
1/2 Fennel bulb; diced
2 tb Olive oil
1/4 c Unsalted butter; diced
1/2 c A-P flour
1 qt Chicken broth
1 ts Dried thyme
2 c Fully cooked ham; cubed
1 tb Fresh tarragon; chopped
1/4 ts Salt
1/4 ts Pepper
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2 c A-P flour
1 tb Baking powder
1/2 ts Kosher salt
1/2 ts Baking soda
2/3 c Unsalted butter; diced
3/4 c Buttermilk
Seet oven @ 425 F/218 C.
Toss celery, onions, carrots, and fennel in oil to coat. Spread in
a single layer in a 15x10x1" baking pan. Roast, stirring
occasionally, until lightly browned, 20 to 25 minutes. Cool. Reduce
heat to 350 F/175 C.
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 a greased 13x9" baking dish.
For biscuits, pulse flour, baking powder, salt, and baking soda in
a food processor until blended. Add cubed butter; pulse until
butter is the size of peas. Transfer to a large bowl; stir in
buttermilk until no flour is visible. Turn onto a floured surface;
knead gently 8 to 10 times. Roll dough into a 13x9" rectangle; cut
into shapes of your choice.
Arrange biscuit pieces, overlapping slightly, over ham mixture.
Bake until biscuit topping is golden brown, 25 to 30 minutes. Let
stand 10 minutes before serving.
Recipe by Michelle Clair, Seattle, Washington
Recipe FROM:
https://www.tasteofhome.com
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