How can you go wrong with a giant ham biscuit? Country ham, scrambled eggs, and cheddar cheese make an out of this world breakfast sandwich!
Biscuits are an institution around my house. I make them almost every Saturday…sometimes with gravy, other times with jam. If I can find an excuse to make them during the week, I make them then too. In my mind, there’s only one right answer to the question “biscuits or cornbread?” a la Cracker Barrel. Unless you’re eating beans, of course.
In some areas of the country, a typical breakfast sandwich might be served on toast, an English muffin, or even a bun. Here in the South (or at least at my house) eating a breakfast sandwich on any of those above choices is not wrong per se, but it’s something that only happens when there are no biscuits to be had. Fast food restaurants serve McMuffins and Croissan’wiches, but I always wonder how many of those get sold in comparison to breakfast sandwiches made on biscuits. My guess? Not a very high ratio.
To me, there are a few important things about a ham biscuit. (1) The ham on a ham biscuit should be country ham, as if there was any question about that. No sliced deli ham, please! (2) Cheese is a must on a country ham biscuit, preferably cheddar or American. (3) Your biscuits must be big and sturdy to stand up to the chew of country ham! I made my regular biscuit recipe, but instead of cutting the dough into twelve biscuits, I cut it into four (yes, they were huge. We couldn’t finish them. There are worse things in life than a gigantic country ham biscuit).
What’s your idea of a perfect breakfast sandwich? No matter what it is, I bet you’ll love this country ham biscuit!
Yield: 4 servings
10 minPrep Time:
10 minTotal Time:
- 8 large eggs
- 1 1/2 teaspoons salt
- 2 tablespoons milk
- one batch baking powder biscuit dough - prepared through step 4 and divided into 4 portions
- 2 tablespoon unsalted butter, divided
- 4 ounces country ham, soaked in water for at least 5 minutes and drained
- 4 ounces sliced cheddar cheese (I used sandwich slices)
- Preheat the oven to 450 degrees.
- Whisk the eggs with the salt and the milk in a large bowl. Set aside for 15 minutes.
- Place the biscuits in the oven on a sheet pan and bake for 12 minutes.
- While the biscuits are baking, melt one tablespoon of butter in a 10-inch skillet over medium-high heat. Cook the ham until brown on both sides.
- Reduce the heat in the pan to medium-low and melt the remaining butter. Re-whisk the rested eggs and pour them into the pan. Cook, stirring constantly with a wooden spoon or a spatula, until cooked through but still a little wet. Remove from the heat.
- Divide the biscuits and immediately place 1 ounce of cheese on the bottom half of each biscuit. Top with the ham. Divide the eggs among the biscuits. Top with the top half of the biscuit and serve immediately.