Deviled Ham Twists

Preparation info

  • Difficulty


  • Makes

    6 dozen

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Biscuit “butterflies,” ham-filled


  • 3 ( oz.) cans deviled ham
  • 3 tblsp. chopped walnuts
  • 3 tblsp. minced onion
  • ¼ c. minced, pimiento-stuffed olives
  • ½ tsp. ground red pepper
  • 6 finely crushed saltines
  • ¾ c. milk
  • c. all-purpose buttermilk biscuit mix
  • Paprika


  • Combine ham, walnuts, onion, olives, red pepper and saltines, stirring until well-blended and smooth.
  • Stir milk into biscuit mix to make soft dough; beat 20 strokes until stiff. Divide dough in half. Roll each portion into a 12" square; spread 1 c. ham mixture on half of square. Fold uncovered half over ham mixture to form a 12 X 6" rectangle. With a sharp knife or pastry wheel cut in 36 (2 X 1") rectangles. Twist each gently to form a bow and sprinkle with paprika. Repeat with remaining dough and ham mixture.