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A giant step up from a fast-food breakfast sandwich, this biscuit is topped with eggs, cheese and country ham, jam optional.These tender biscuits have a salty edge. If you prefer, decrease the amount of salt in the recipe to 1 1/2 tablespoons. More Breakfast Recipes

Ginger Madson
Preston Madson
January 2011

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© Quentin Bacon

Recipe Summary

total:
1 hr
Yield:
Makes 10 breakfast biscuits
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400° and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper. In a large bowl, whisk the flour with the salt, baking powder and baking soda. Using a pastry blender or 2 knives, cut in the butter until it is the size of small peas. Add the buttermilk and stir until a shaggy dough forms.

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  • Turn the dough out onto a floured surface; knead until it comes together. Pat the dough 3/4 inch thick. Using a 3 1/2-inch round cutter, stamp out as many biscuits as possible. Reroll the scraps and stamp out more biscuits.

  • Transfer the biscuits to the baking sheets and bake for about 30 minutes, until golden and risen, shifting the pans halfway through baking. Let the biscuits cool.

  • Split the biscuits and spread with butter. Preheat a griddle and cook the biscuits, cut side down, until golden. Fill the biscuits with ham, cheddar and fried eggs. Spread with raspberry jam, if desired. Close and serve.

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