Ingredients

• 2 cups water
• 1 1/2 tsp. vegetable flavored bouillon granules
• 1/4 cup butter or margarine
• 1/4 cup flour
• 1 can evaporated milk
• 3 cups cubed cooked ham
• 1 can peas and carrots, drained
• 1 can sliced mushrooms, drained
• 1 tsp. onion powder
• 1/2 tsp. dried whole thyme
• 2 cups flour
• 3/4 cup cornmeal
• 1 Tbsp. baking powder
• 1 tsp. salt
• 1/2 cup shortening
• 1 cup milk
• paprika
• 1 cup shredded cheddar cheese

Directions

Combine water and bouillon granules; set aside. Melt butter in a skillet over low heat; add 1/4 cup flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add bouillon mixture and evaporated milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add ham and next 5 ingredients; cook over low heat, stirring constantly, until thoroughly heated. Spoon into a lightly greased 9x13 inch baking dish.

Combine 2 cups flour, cornmeal, baking powder, and salt; cut in shortening with a pastry blender until mixture resembles coarse meal. Add 1 cup milk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 4 or 5 times. Roll dough to a 12x10 inch rectangle; sprinkle with paprika. Sprinkle cheese over paprika. Starting with long side, roll jellyroll fashion, turning seam side down. Slice into 15 biscuits; arrange over ham mixture. Bake at 425 degrees F for 15 minutes or until biscuits are golden.

By Robin from Washington, IA