3 Tablespoons bacon drippings, butter or margarine
2 cups finely chopped cooked potatoes
1 1/2 cups chopped cooked ham
2 eggs
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon black pepper
Mushroom Sauce (Recipe Follows)
Instructions
Before making the filling, prepare biscuit dough; cover and set aside. Preheat oven to 425 degrees. Set out a large baking sheet. In a large skillet over medium heat, brown onion in fat. Add potatoes and mix well. Stir in ham, eggs, milk, salt and pepper. Heat thoroughly. Roll out biscuit dough into rectangle 1/4 inch thick. Shape hot ham mixture into a loaf centered on the dough. Draw dough up over mixture to form a roll, pressing edges of dough firmly together. Slash top; place loaf on baking sheet and bake 15 to 20 minutes. Serve sliced, with mushroom sauce.
Crispy Biscuit Dough- In a large bowl, sift 2 cups flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. using a pastry blender (or fingertips), work fat (4 Tablespoons cold butter or margarine) until mixture resembles coarse cornmeal. Add about 3/4 cup buttermilk to make a soft dough (this may take 1 Tablespoon more or less milk, depending on the dryness of the flour). Turn onto lightly floured surface. Knead 4 or 5 times to form a smooth ball. Cover while making filling.
Mushroom Sauce- Saute 3 cups button mushrooms in 3 Tablespoons butter 5 minutes, then blend in 3 Tablespoons flour. Add 1 1/2 cups stock or milk and cook until thickened, stirring constantly. Season with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Then add 2 Tablespoons minced pimentos, more if you wish.
Originally Submitted
6/28/2012
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