This is a variation on a fairly traditional buttermilk biscuit recipe. It incorporates ham and cheese right into the dough, and makes for a simply delicious biscuit, an amazing breakfast of biscuits and gravy, or a delicious base for “slider” sandwiches.
Preheat oven to 400 degrees.
Makes about 15 – 20 biscuits
Ingredients:
4 c all purpose flour
2 Tbsp baking powder
1 tsp baking soda
1 tsp salt
3 sticks of unsalted butter, cold, grated (on a cheese grater)
2 large eggs, beaten (plus 1 for brushing tops of biscuits)
1 1/2 c buttermilk (plus 1 Tbsp for brushing tops of biscuits)
1 c sliced cooked ham, finely chopped
2 c shredded sharp cheddar cheese
1/4 c finely sliced green onions or chives
Coarse or flaked sea salt (to sprinkle on top)
Method:
- Line a sheet pan with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Grate the cold butter right into the bowl, and stir gently using a fork to break up the butter clumps. All of the shreds should be coated with the flour mixture.
- Add the ham, cheese, and green onions or chives, and toss to combine.
- Stir in the beaten eggs, and 1 c of the buttermilk. Stir to combine. Add more buttermilk slowly as needed. Dough should just come together, but not be too sticky to handle. Do not overmix.
- Place dough onto a well-floured surface. Roll out or press with your hands, to about a 14″ circle, and about 3/4″ thick.
- Use a floured 2 3/4″ round biscuit cutter, or a similar sized glass to cut out biscuits. Cut each biscuit close to the next. You can gather any remaining dough, and press together to cut additional biscuits.
- Place biscuits on the prepared pan, touching each other.
- Beat together remaining egg and 1 Tbsp of the buttermilk. Brush over tops of biscuits.
- Sprinkle with coarse or flaked sea salt.
- Bake til golden brown, about 15-20 min. Cool.
- Best if eaten right out of the oven! Store at room temp for 2 days, in frig for 1 week.
These will freeze well for up to 3 mo. Thaw and reheat in the oven for a few min to warm.
