Country Ham and Cheese Biscuit Bread

4 years ago

6 ounces country ham
1 tablespoon unsalted butter
4 ounces cheddar cheese
3 1/2 cups self-rising soft-wheat flour (such as White Lily), divided
1/2 cup unsalted butter, cut into 1/2-inch cubes
1 cup buttermilk
1 tablespoon unsalted butter, melted
Preheat oven to 400°. Cut ham into 1/2-inch pieces. Melt 1 tablespoon butter in a large skillet over medium heat. Add ham; sauté 4 minutes or until lightly browned. Transfer ham to a small bowl; chill.
Grate cheese on the large holes of a box grater and chill.
Pulse 3 cups flour and 1/2 cup cubed butter in a food processor 8 times, using the metal blade. Add buttermilk; process until a dough forms.
Transfer dough to a well-floured surface. Use floured hands to knead in remaining 1/2 cup flour; knead until dough is smooth and elastic (about 2 minutes). Divide dough in half. Roll each half into a (16- x 4-inch) rectangle. Cut each rectangle in half crosswise. (You should have 4 rectangles about the size of your loaf pan.)
Place 1 dough rectangle in an ungreased 8 1/2- x 4 1/2-inch loaf pan, patting dough to edges of pan. Top with one-third of ham, pressing very lightly to adhere. Sprinkle with one-third of cheese. Repeat layers two more times, patting each dough layer to edges of pan. Top with remaining portion of dough. Brush with 1 tablespoon melted butter.
Bake at 400° for 35 to 40 minutes or until golden brown. Cool in pan on a wire rack 25 minutes. Serve warm or at room temperature.

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