This “Cowboy Biscuit” recipe is near and dear to my heart. It comes from one of my mom’s oldest cookbooks and every time I make them, they remind me of home. The first time she made these (that I remember) we were on a picnic and I instantly fell in love with them. The biscuits alone are heavenly…but add ham, cheese and potatoes…oh my. This is one of my husband’s top 3 meals that I make…right up there with Taquitos and Sweet and Sour Pork (which I still haven’t shared on the blog. I should be ashamed!)
A Cowboy Biscuit is between a biscuit and a roll. They’re really soft and have a slightly sweet taste. We have them at every big dinner…Christmas, Thanksgiving, Easter…if my mom serves any rolls other than these, there is an uproar. I really can’t rave enough about these.
The biscuits themselves are really easy and unlike a lot of breads, not temperamental at all. You throw all the ingredients in together, then let them rise, roll them and cut them out with a round cookie cutter (before I had cookie cutters, I used a glass). Since I fry the potatoes in these, putting everything together can be a bit labor intensive…but it’s so so so worth it!
A quick note…you can see that I used wax paper…I was trying to make things easier, but it doesn’t work. The cheese just sticks to the paper and it’s hard to get off. Don’t do it.
Ham, Potato, and Cheese Buscuits
For the Cowboy Biscuits
- 2 c warm milk
- 1 Tbs yeast
- 3 Tbs sugar
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/4 cup cooking oil
- 4 cups flour
For the Filling
- 2 russet potatoes peeled
- salt and pepper to taste
- 1 Tbs. oil
- cheddar cheese grated
- 3/4 lb ham shaved
- Combine all the biscuit ingredients in a large bowl. Stir until just wet.
- Cover, then let rise for an hour or until doubled in size.
- While bread is rising, boil potatoes until just tender (a knife should be able to go through them, but potatoes should not be soggy at all)
- Let potatoes dry and cool, then dice.
- Add oil to a non stick pan and heat up to medium. Add potatoes and salt and pepper.
- Fry potatoes until crispy and golden brown (the key is to leave them in the pan on one side for a couple minutes, then flip). Set aside.
- Once biscuits have finished rising, preheat oven to 400 degrees.
- Flour surface (you can be pretty liberal), hands and rolling pin. Roll dough out to about 1/2" thickness.
- Cut out dough with a round cookie cutter (about 3-4 inches).
- Grease a cookie sheet with oil. Place a tabelspoon or more of ham, cheese an potatoes onto dough.
- Fold dough over the filling to form a ball.
- Once you are finished forming all the biscuits, place in the oven. Cook for about 18-20 minutes or until golden brown.
And this is what happens when you make these when you’re 6 months pregnant…
I’m quickly reaching the point where I’m uncomfortable ALL THE TIME! Which is why I deserve lots of these:
This makes A LOT of biscuits, so feel free to freeze them…if they last that long! They’re usually gone in 2 days at our house because we literally eat them for every meal. It’s comfort food at its finest!