How To Make Cheddar-Polenta Biscuits with Ham Salad
Buttery and cheesy, this polenta biscuits is dotted with cheddar cheese, and served alongside a creamy ham salad, for the perfect light brunch meal!
Preheat the oven to 425 degrees F. Lightly grease a large baking sheet.
In a bowl, combine the flour, polenta, baking powder, sugar and ½ teaspoon each of salt and pepper. Using 2 table knives, cut in the butter until the mixture resembles coarse meal.
Add the cheddar, then stir in the milk until the dough is moistened.
Using 2 large soup spoons, scoop 8 mounds onto the baking sheet. Lightly press down on each mound.
Bake the biscuits for about 19 minutes, until the tops are golden and the bottoms are browned. Transfer to a wire rack to cool slightly.
In a mini food processor, pulse the scallions, celery, and jalapeño until finely chopped. Add the ham; pulse just until finely chopped. Pulse in the mayonnaise and mustard; season lightly with salt and pepper.
Slice the biscuits, fill with the salad, then serve and enjoy!
- Calories: 345.94kcal
- Fat: 19.20g
- Saturated Fat: 8.79g
- Trans Fat: 0.45g
- Monounsaturated Fat: 5.05g
- Polyunsaturated Fat: 4.13g
- Carbohydrates: 32.05g
- Fiber: 1.49g
- Sugar: 2.61g
- Protein: 11.41g
- Cholesterol: 43.41mg
- Sodium: 527.00mg
- Calcium: 232.21mg
- Potassium: 170.44mg
- Iron: 1.54mg
- Vitamin A: 114.04µg
- Vitamin C: 3.07mg
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