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 mixing 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 slice, with mushroom sauce.
Crispy Biscuit Dough-
2 cups sifted flour
1/2 teaspoon baking soda
1/2 teaspoon salt
4 Tablespoons cold butter or margarine
About 3/4 cup buttermilk
Into a large bowl, sift flour, soda and salt. Using a pastry blender (or fingertips), work fat into flour until mixture resembles cornmeal. Add 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-
3 cups button mushrooms
3 Tablespoons butter
3 Tablespoons flour
1 1/2 cups stock or milk
1/2 teaspoon salt
1/8 teaspoon black pepper
2 Tablespoons minced pimentos, more if you wish
Saute mushrooms in butter 5 minutes, then blend in flour. Add stock and cook until thickened, stirring constantly. Season and add pimentos.
Originally Submitted
1/26/2009
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