1 (10 3/4 oz.) can cream of chicken soup, undiluted
1/2 cup milk
1 (8 oz.) carton sour cream
1/8 tsp. pepper
Cheesy Onion Biscuits:
2 cups all-purpose flour
3 tbsp. instant nonfat dry milk powder
4 tsp. baking powder
3/4 tsp. salt
1/3 cup butter or margarine
1/2 cup grated Parmesan cheese
2 tbsp. finely chopped green onions
3/4 cup water
Instructions
Melt butter in a heavy skillet over medium-high
heat; add ham and onion, and cook, stirring
constantly, until onion is tender.
Stir in cream of chicken soup and milk; cover
and cook over medium heat 3 to 4 minutes. Stir in
sour cream and pepper; cook over low heat until
mixture is thoroughly heated. Thicken with
cornstarch, if needed. Serve between split Cheesy
Onion Biscuits.
Combine flour, instant nonfat dry milk powder, baking powder, and
salt in a large bowl; cut in butter with a pastry blender or fork
until mixture is the size of peas. Stir in Parmesan cheese and green
onions. Add water, stirring with a fork until dry ingredients are
moistened.
Turn biscuit dough out onto a lightly floured surface, and knead
lightly 5 or 6 times. Roll to 1/2 inch thickness; cut with a 3 inch
round cutter. Place on a lightly greased baking
sheet. Bake at 400 degrees F. for 15 minutes or until
lightly browned.
Serving
Suggestions
Petite Green Peas, Fruit Salad
Originally Submitted
11/3/2008
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