Ham & Biscuit Skillet
Yield
4 servingsPrep
5 minCook
30 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | each |
onions
|
|
| 14 ½ | ounces |
tomatoes, stewed, canned
|
|
| 10 | ounces |
kale
frozen |
|
| 32 | ounces |
lima beans
|
*
|
| 8 | ounces |
ham
|
|
| ¼ | cup |
ketchup
|
|
| 1 | x |
buttermilk biscuits
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 1 | each |
onions
|
|
| 419.1 | ml/g |
tomatoes, stewed, canned
|
|
| 289 | ml/g |
kale
frozen |
|
| 924.8 | ml/g |
lima beans
|
*
|
| 231.2 | ml/g |
ham
|
|
| 59 | ml |
ketchup
|
|
| 1 | x |
buttermilk biscuits
|
*
|
Directions
Heat oven to 400℉ (200℃).
Heat oil in a large skillet.
Peel onion and cut in thin wedges.
Cook 2 to 3 minutes until just tender.
Add tomatoes and frozen greens.
Cover and cook 2 to 3 minutes until greens are thawed.
Drain beans and cut ham in bite-sized pieces.
Stir ham, beans and ketchup into skillet.
Bring to a boil.
Remove from heat and arrange biscuits, just touching, in a ring around edge of skillet.
Bake 10 to 12 minutes until biscuits are golden brown on top and fully cooked on bottom.
