Here's a creole inspired way to spice up that leftover Easter ham.
BISCUITS:
2 1/2 cups baking mix (such as Bisquick) ¼ tsp. Cayenne pepper ½ cup cold milk 1 egg 1 cup grated sharp cheddar cheese Melted butter for the tops
Preheat oven to 425°
Instructions: 1. Combine baking mix and cayenne in bowl; mix well then add cheese and mix again. 2. Make a well in the center of the mixture and slowly stir in the cold milk mixed with the 1 egg, until all ingredients are thoroughly moistened. 3. Turn mixture onto floured board and knead gently (4 or 5 times). Pat dough to 1/4 inch thickness and cut with 2 ½ - inch biscuit cutter (or 1 inch for mini appetizer sized biscuits). 4. Place cut biscuits in a pan, sprayed with non-stick baking spray, sides touching; brush with melted butter. 5. Bake in preheated oven at 425° oven for approximately 17-20 minutes, or until golden brown. Makes about 8 biscuits. 24 mini biscuits
CREOLAISSE: ½ cup Blue Plate Mayonnaise ¼ cup Zatarain’s Creole Mustard 1 teasp. Worsterchire (sp?) 1 Tablespoon honey
In a small bowl mix everything together with a whisk until smooth.
ASSEMBLY: In a skillet, fry about 1 – 1 ½ pounds of sliced ham in a bit of butter. Put couple slices of fried ham between each biscuit that has been smeared with Creollaise.
Make ahead note: You can assemble the biscuits and ham ahead of serving; warm in a 350 degree oven, then squirt (from a squirt bottle) the Creollaise on right before serving.
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