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A quintessential Southern breakfast! Flaky, buttery buttermilk biscuits are piled high with savory fried country ham, a perfectly cooked egg, and a slice of melted cheese. The ultimate comfort food to start your day.
For 6 servings
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.
Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly to keep the butter cold.
Pour in the cold buttermilk all at once. Use a fork to stir until a shaggy, slightly sticky dough forms. Do not overmix.
Turn the dough out onto a lightly floured surface. Gently bring it together and pat it into a rectangle. Fold the dough in half like a book, then rotate it 90 degrees. Repeat this folding and rotating process 3-4 times to create flaky layers.
Pat the dough to a 1/2-inch thickness. Using a 2.5-inch round cutter, press straight down to cut out 6 biscuits. Do not twist the cutter. Arrange the biscuits on the prepared baking sheet so they are just touching, which helps them rise taller.
Bake for 12-15 minutes, or until the biscuits are tall and golden brown on top.
A quintessential Southern breakfast! Flaky, buttery buttermilk biscuits are piled high with savory fried country ham, a perfectly cooked egg, and a slice of melted cheese. The ultimate comfort food to start your day.
This southern recipe takes 45 minutes to prepare and yields 6 servings. At 473.01 calories per serving with 23.47g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
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While the biscuits bake, cook the ham and eggs. Melt 1 tablespoon of butter in a large cast-iron or non-stick skillet over medium heat. Add the ham slices and cook for 1-2 minutes per side until heated through and slightly crisped at the edges. Remove and set aside.
In the same skillet, melt the remaining tablespoon of butter. Crack the eggs into the skillet, being careful not to overcrowd. Cook for 2-3 minutes for a runny yolk (sunny-side up or over-easy) or longer for a firmer yolk. Season with black pepper.
To assemble, split the warm biscuits in half. Place a slice of ham on the bottom half, top with a slice of cheese, then the fried egg. The heat will melt the cheese. Cover with the biscuit top and serve immediately.
Swap the cheddar for American, Swiss, provolone, or pepper jack cheese for a different flavor profile.
Instead of country ham, use a savory breakfast sausage patty, thick-cut bacon, or Canadian bacon.
Add 1/4 cup of shredded sharp cheddar and 1 tablespoon of chopped fresh chives to the dry ingredients for cheesy herb biscuits.
Elevate your sandwich with a smear of apple butter, a drizzle of hot honey, or a dollop of Southern-style sausage gravy.
The combination of ham and egg provides a substantial amount of high-quality protein, which is crucial for muscle repair, immune function, and keeping you feeling full and satisfied for hours.
With a balance of carbohydrates from the biscuit, and protein and fats from the fillings, this sandwich offers a dense source of calories for sustained energy, making it an ideal start to a busy day.
Both ham and eggs are good sources of essential B vitamins, including B12 and B6. These vitamins play a vital role in energy metabolism, brain function, and the formation of red blood cells.
A single Ham Biscuit with Fried Egg and Cheese contains approximately 550-650 calories, depending on the thickness of the ham and the exact size of the biscuit.
This is a rich, high-calorie comfort food that is high in sodium and saturated fat. While delicious, it's best enjoyed in moderation as part of a balanced diet. It does provide a good amount of protein to keep you full.
Yes. You can bake the biscuits up to 2 days in advance and store them in an airtight container at room temperature. Reheat them in a 350°F (175°C) oven for 5-7 minutes before assembling the sandwiches.
Authentic Southern country ham is traditional and offers a distinct salty, savory flavor. However, you can easily substitute it with thick-cut deli ham, Black Forest ham, or a slice of leftover baked ham.
There are a few common reasons for dense biscuits: 1) Your baking powder might be old. 2) The butter wasn't cold enough. 3) You overmixed or overworked the dough, developing too much gluten. 4) You twisted the biscuit cutter, which seals the edges and prevents rising.
You can make a quick buttermilk substitute. For every 1 cup of milk, stir in 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes until it curdles slightly, then use as directed in the recipe.
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