Biscuit-Topper Creamed Ham

By Nanadi-2

Ingredients

• 1/4 c. chopped green pepper
• 3 tbsp. chopped onion
• 2 tbsp. butter
• 3 tbsp. flour
• 1 3/4 c. milk
• 1 can cream of chicken soup, undiluted
• 2 c. cubed full cooked ham
• 1 tbsp. lemon juice
• Biscuits
• 1 c. flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 2 tbsp. shortening
• 3/4 c. shredded cheddar cheese
• 1/3 c. milk
• 1 tsp. diced pimientos

Preparation

Step 1

In a large skillet, saute green pepper and onion in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1 - 2 minutes or until thickened. Whisk in soup until blended. /stir in the ham and lemon juice; heat through. Pour into a greased 9" baking dish. Bake, uncovered, at 375 for 10 minutes.
Meanwhile, in a large bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in cheese, milk and pimientos just until moistened. Turn onto a lightly floured surface; knead gently 4 to 5 times. Roll to about 1/2" thickness; cut out six biscuits with a 2 1/2" cutter. Arrange biscuits over ham mixture. Bake 18-22 minutes longer or until biscuits are golden brown. Serve in individual dishes.