Buttermilk-Scallion Biscuits with Eggs and Griddled Ham
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Preheat the oven to 425 degrees F.
In a large mixing bowl add the flour and the butter. Using your fingers, a pastry blender or two forks, cut the butter into the flour until the mixture resembles coarse meal.
Add the buttermilk and mix gently just until it comes together into a dough. Turn the dough out onto a lightly floured cutting board and knead for 1 minute. Roll the dough out to Â½ inch thickness, using your hands form the dough into a rectangle.
Sprinkle the dough with the cheddar cheese, scallions and black pepper. Fold the dough into thirds just like a letter. Roll the dough out to Â½ inch thickness and fold into thirds again. Gently roll the dough into a rectangle and, using a sharp knife, cut into 8 equal size square biscuits.
Place the biscuits on a baking sheet; brush the tops of the biscuits with the remaining 2 tablespoons of buttermilk. Transfer the biscuits to the oven and bake until puffed and golden brown on top, about 12 minutes.
While the biscuits are baking, prepare the scrambled eggs by whisking together the eggs, whole milk, chopped chives, salt and pepper.
Heat a large nonstick skillet over medium heat. When hot, add the butter. Swirl the butter around the pan and then add the eggs.
Cook, stirring with a wooden spoon, until the eggs are soft and creamy and just set in large curds, 1 1/2 minutes for soft scrambled to 2 minutes for a hard scramble. Remove from the heat.
Heat a griddle pan or large skillet over medium high heat and add 2 teaspoons of the butter. Once the pan is hot and the butter has melted, add 4 slices of ham to the pan and cook for 1 Â½ minutes per side, or until the ham is a golden brown. Remove the ham from the pan, fold into quarters and repeat with the remaining ham slices.
Split the biscuits in half and place on a large serving platter. Spoon the egg mixture onto the bottom portions of the biscuits, top with a slice of ham, and arrange the tops to make sandwiches.
Yield: 8 breakfast "sandwiches"
Recipe courtesy Emeril Lagasse, courtesy MSLO, Inc
Food styled by Karen Pickus