Ham Biscuit with Fried Egg and Cheese

1. 1
   prep

   Preheat the oven and prepare the baking sheet.

   Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease with butter.

2. 2
   mix · ~5 min

   Mix the dry ingredients.

   1.In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.

   2.Add the cold butter cubes.

   3.Using a pastry blender or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.

   TIPKeep everything cold — cold butter means flaky biscuits. If the butter starts softening, pop the bowl in the fridge for 10 minutes.
3. 3
   mix · ~2 min

   Form the biscuit dough.

   1.Pour the cold buttermilk into the flour mixture.

   2.Stir gently with a fork just until the dough comes together — it will be shaggy and slightly sticky.

   3.Do not overmix.

   TIPOverworking the dough develops gluten and makes biscuits tough. Stop as soon as no dry flour remains.
4. 4
   knead · ~3 min

   Gently knead and fold the dough.

   1.Turn the dough out onto a lightly floured surface.

   2.Gently pat it into a rectangle about 1 inch thick.

   3.Fold the dough in half onto itself, turn 90 degrees, and pat out again to 1-inch thickness.

   4.Repeat the fold-and-pat process 2 more times for a total of 3 folds.

   TIPThese folds create the flaky layers. Handle the dough lightly and don't use a rolling pin — patting with your hands keeps the air in.
5. 5
   bake · ~15 min

   Cut and bake the biscuits.

   1.Pat the dough to a final thickness of about 3/4 inch.

   2.Dip a 2.5-inch biscuit cutter in flour and press straight down without twisting.

   3.Place biscuits on the prepared baking sheet, touching each other slightly for soft sides.

   4.Bake for 10 to 12 minutes, until golden brown on top.

   TIPDo not twist the cutter — it seals the edges and prevents a high rise. Push straight down and lift straight up.
6. 6
   fry · ~4 min

   Warm the ham slices.

   1.Melt 1 tablespoon of butter in a large skillet over medium heat.

   2.Add the ham slices in a single layer.

   3.Cook for 1 to 2 minutes per side, just until heated through and lightly browned.

   4.Transfer ham to a plate and cover loosely with foil to keep warm.
7. 7
   fry · ~4 min

   Fry the eggs.

   1.Wipe the skillet clean and melt the remaining 1 tablespoon of butter over medium-low heat.

   2.Crack the eggs into the skillet, spacing them apart.

   3.Season with a pinch of salt and a pinch of black pepper.

   4.Cook until whites are set but yolks are still runny, about 3 to 4 minutes. For over-easy, flip gently and cook 30 seconds more.

   TIPLow and slow gives you tender whites with no crispy brown edges. Spoon hot butter over the whites to help them set evenly.
8. 8
   assemble · ~2 min

   Assemble the sandwiches.

   1.Split each warm biscuit in half horizontally with a fork.

   2.Place a slice of cheddar cheese on the bottom half of each biscuit.

   3.Top with a warm ham slice, then a fried egg.

   4.Cover with the biscuit top and press down gently.

   TIPAssemble while everything is hot so the cheese melts from the heat of the biscuit, ham, and egg.
9. 9
   serve

   Serve immediately.

   Serve the sandwiches right away while warm, with hot sauce or a side of fresh fruit if desired.

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