Cheesy Ham Biscuit Pull-Aparts
Try this Cheesy Ham Biscuit Pull-Aparts recipe, or contribute your own.
Try this Cheesy Ham Biscuit Pull-Aparts recipe, or contribute your own.
- Carbohydrate 6.76523999674259 g
- Cholesterol 404.835 mg
- Fat 58.113059999966 g
- Fiber 1.11719998887533 g
- Protein 75.1426999992474 g
- Saturated Fat 31.145483999994 g
- Serving Size 1 1 Recipe (391g)
- Sodium 2409.07499999883 mg
- Sugar 5.64804000786727 g
- Trans Fat 3.71236499998969 g
- Calories 860 calories
Step-by-step
- Preheat oven to 350 degrees.
- Spray a 11 x 7 or 12 x 8 glass baking dish with cooking spray. In a large bowl, beat egg and milk with a wire whisk until smooth.
- Separate dough into individual biscuits and cut each biscuit into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in ham, cheese, onions and granulated garlic. Spoon mixture into prepared dish, arrange biscuit pieces in a single layer.
- Baked at 350 for 23 - 25 minutes or until golden brown. You can either cut into squares or just pull apart and serve.
Dividing canned biscuit dough into quarters requires precision so that every piece bakes through uniformly without burning the exterior. When individual dough portions are too large, the interior retains excess moisture and remains gummy while the outside browns rapidly at 350 degrees Fahrenheit. Achieving the right crumb structure depends entirely on managing surface area and starch gelatinization during the 23 to 25 minute bake time.
- Whisk the egg and milk thoroughly until completely emulsified before introducing the dough, ensuring the liquid proteins coat the starch evenly.
- Cut each biscuit into four equal pieces using a sharp bench scraper rather than a dull knife to prevent compressing the flaky layers.
- Scatter the shredded cheddar and Monterey Jack cheeses throughout the mixture rather than clumping them, which prevents dense, oily pockets from forming during baking.
- Monitor the oven closely as the timer approaches the 23-minute mark, pulling the glass baking dish out immediately when the top develops a deep golden brown hue.
Pair this rich, savory bake with a sharp, acidic green salad dressed in lemon juice to cut through the heavy dairy fats. Leftovers maintain optimal texture when stored in an airtight container in the refrigerator for up to three days and reheated gently in a toaster oven.
