Ham Stroganoff on Cheesy Onion Biscuits

2 Tbsp. butter or margarine
2 cups chopped, cooked ham
1/4 cup finely chopped onion
1 (10 3/4-oz.) can cream of chicken soup, undiluted
1/2 cup milk
1 (8 oz.) carton sour cream
1/8 tsp. pepper
Cheesy Onion Biscuits

Melt butter in a heavy skillet over medium-high heat;
add ham and onion, cook, stirring constantly, until
onion is tender.
Stir in cream of chicken soup and milk; cover and cook
over medium heat 3 to 4 minutes. Stir in sour cream
and pepper; cook over low heat until mixture is
thoroughly heated. Serve between split Cheesy Onion
Biscuits.

Cheesy Onion Biscuits

2 cups all-purpose flour
3 Tbsp. instant nonfat dry milk powder
4 tsp. baking powder
3/4 tsp. salt
1/3 cup butter or margarine
1/2 cup grated Parmesan cheese
2 Tbsp. finely chopped green onions
3/4 cup water

Combine flour, instant nonfat dry milk powder, baking
powder, and salt in a large bowl; cut in butter with a
pastry blender or fork until mixture is the size of
peas. Stir in Parmesan cheese and green onions. Add
water, stirring with a fork until dry ingredients are
moistened.
Turn biscuit dough out onto a lightly floured surface,
and knead lightly 5 or 6 times.
Roll to 1/2-in. thickness; cut with a 3-in. round
cutter. Place on a lightly greased baking sheet.
Bake at 400 for 15 minutes or until lightly browned.
Yield: 8 biscuits.


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