Servings: 6

3 T chopped green pepper 3 T chopped green pepper
1/4 cup chopped onion ¼ cup chopped onion
1/4 cup butter ¼ cup butter
6 T flour 6 T flour
2 cups milk 2 cups milk
1 can cream of chicken soup 1 can cream of chicken soup
2 cups diced ham 2 cups diced ham
1 T lemon juice 1 T lemon juice
 
Biscuit dough: subheading: Biscuit dough:
2 cups all purpose flour 2 cups all purpose flour
4 teaspoons baking powder 4 teaspoons baking powder
¼ teaspoon baking soda ¼ teaspoon baking soda
2 teaspoons sugar 2 teaspoons sugar
½ teaspoon salt ½ teaspoon salt
⅓ cup cold butter ⅓ cup cold butter
1 cup buttermilk 1 cup buttermilk

Sauté the green pepper and onion in the butter
Blend in the flour, then blend in the milk and cream of chicken soup slowly
Bring to a boil over low heat, stirring constantly
Stir in the ham and lemon juice
Pour into greased 9 x 13 baking dish
Roll out the biscuit dough and cut them, then top the ham mixture with the biscuits
Bake until biscuits are golden, 15 to 25 minutes
Biscuit dough: subheading: Biscuit dough:
In a large bowl, combine flour, baking powder, baking soda, sugar, & salt.
Add the cold butter to the bowl and use two forks or a pastry cutter to cut the butter into the flour until the butter resembles large crumbs the size of a pea.
Gradually add the buttermilk and stir with a spoon just until moistened. (You may need about 2 tablespoons more or less of buttermilk).
Turn the dough onto a lightly floured work surface and gently knead a few times until the dough holds together.
Pat the dough into a square and fold it over on itself 5 to 6 times (this creates the layers in the biscuits).
Pat the dough to 1-inch thick and cut using a sharp biscuit cutter, reshaping the scraps as needed.