Egg And Ham Biscuits Food

COUNTRY HAM AND FRIED EGG ON ANGEL BISCUITS

Steps:

• Whisk together the flour, sugar, baking powder, yeast, and salt in a large bowl. Cut in the shortening and 1/4 cup butter pats until pea-size bits remain. Add the milk and gently stir until combined. The dough will be wet.
• Transfer the dough to a well-floured surface and gently pat into a 9-inch round that is 1-inch thick. Cut the dough into 2-inch rounds using a cookie cutter. Transfer the rounds to a parchment paper-lined baking sheet that has been lightly coated with cooking spray. Cover with a clean kitchen towel and let sit at room temperature for 1 hour. Remove the towel and cover with plastic wrap and place in the freezer for 1 hour and up to 24 hours.
• Cook's Note: The longer the biscuits stay in the freezer, the lighter and fluffier they become. You can make ahead and just bake off a few as you need them.
• Preheat the oven to 400 degrees F. Brush the tops of the biscuits with the heavy cream and bake until golden brown, about 15 minutes. Remove from the oven and brush the tops with the melted butter. Let cool slightly, then sprinkle the top with black pepper and slice open.
• Heat 1 tablespoon of the unsalted butter in a small (6-inch) nonstick saute pan over medium-high heat until it begins to sizzle. Add one egg at a time, season top with salt and pepper and cook until the white is set, gently flip over and continue cooking for another minute or so. Flip so the top side is up. Place a few slices of ham on the bottom biscuit and top with the egg, place the other half of the biscuit on top and serve immediately.
• *Cook's Note: It's American prosciutto .
• Blackberry topping:
• Macerate the berries with the sugar in a bowl for about 30 minutes. Put some of the berries on the bottom half of the biscuit. Add whipped cream and top with the other half of the biscuit.

HAM, EGG CHEESE BISCUITS

Steps:

• Spray a glass pan with cooking spray.
• Split the flaky layer biscuits in half. If you use two cans, just put one can on the bottom, one can on the top.
• Soft scramble the eggs. (they will finish cooking hard enough in the oven).
• Evenly spread eggs over layer of biscuits.
• Evenly spread diced ham and shredded cheese on top.
• Split second can of flaky layer biscuits and place on top.
• Bake at 325 until biscuits are done. Takes approximately 20-25 minutes, but I start checking them at 15.

EGGS AND HAM BISCUITS

Steps:

• Bake biscuits as directed on can.
• In medium bowl, combine beaten eggs, ham, parsley and milk and mix well.
• Melt butter over medium heat and add egg mixture.
• Cook for 6 to 10 minutes or until egg mixture is set, stirring and turning occasionally.
• Stir in cheese.
• Split biscuits and spoon egg mixture evenly onto bottom halves.
• Cover with top halves.

EGG AND HAM BISCUITS

Steps:

• Bake biscuits as directed on can.
• Meanwhile, in medium bowl, combine eggs, ham, parsley and milk; mix well.
• Melt margarine in medium skillet over medium heat. Add egg mixture; cook 6 to 10 minutes or until egg mixture is set, stirring and turning occasionally. Stir in cheese.
• Split biscuits. Spoon egg mixture evenly onto bottom halves of biscuits. Cover with top halves of biscuits.

BREAKFAST BISCUITS 'N' EGGS

Steps:

• Prepare biscuits according to package directions. Meanwhile, in a large skillet, heat butter until hot. Add eggs; reduce heat to low. Fry until whites are completely set and yolks begin to thicken but are not hard., Split the biscuits. Layer the bottom of each biscuit with cheese, ham and an egg; replace top. Microwave, uncovered, for 30-45 seconds or until cheese is melted.

HAM AND EGG BISCUIT PIZZA

Steps:

• Cook peppers and onion in butter until vegetables are softened; add ham and remove from heat.
• (may be made 1 day in advance) Make dough: Sift together flour, baking powder and salt; add butter and blend until it resembles coarse meal.
• Add milk and stir until mixture just forms a dough.
• Gather into a ball.
• On a lightly-floured surface, knead dough 6 times and cut into 6 equal pieces.
• Roll each piece into a 7 inch round, form a ½ inch high rim on each round by turning edge of dough up and pinching until shell measures 5 inches.
• Transfer to a buttered, large baking sheet.
• Preheat oven to 425 degrees F.
• Divide cheese among shells and top with bell-pepper mixture, making an indentation in the center.
• Crack and drop an egg carefully into each indentation.
• Bake in middle of oven for 12-15 minutes, or until yolks are just set.