- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 3 tablespoons cold butter
- 1⁄2 cup milk
- 1 cup cubed ham
- 1⁄4 cup chopped onion
- 3 tablespoons butter
- 1⁄2 teaspoon chicken bouillon granule
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄4 teaspoon pepper
- 2 tablespoons all-purpose flour
- 1 3⁄4 cups milk
- 3 hard-boiled eggs, chopped
- 1 tablespoon minced fresh parsley
Directions See How It's Made
- 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.