Ham and Swiss Stuffed Breakfast Biscuits

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup buttermilk
• 1 large egg
• 8 slices deli ham, diced
• 1 cup shredded Swiss cheese
• 1 egg beaten with 1 tablespoon water (for egg wash)

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. 3 Cut in butter until mixture resembles coarse crumbs.
4. 4 Stir in buttermilk and egg until just combined.
5. 5 Gently fold in diced ham and Swiss cheese.
6. 6 Drop dough by 1/4 cupfuls onto a parchment-lined baking sheet.
7. 7 Brush tops with egg wash.
8. 8 Bake for 12-15 minutes or until golden brown.
9. 9 Cool slightly before serving.

Equipment

• Baking sheet
• Parchment paper
• Mixing bowls

Variations

• Substitute cheddar cheese for a sharper flavor.
• Add a drizzle of honey or a sprinkle of chives on top for a gourmet twist.

Substitutions

• Use milk if out of buttermilk; add 1/2 teaspoon lemon juice or vinegar per cup of milk and let sit 5 minutes.
• If Swiss cheese isn't available, use another melty cheese like Havarti or fontina.

Pairings

• Fresh orange juice
• Maple syrup

Nutrition

Tips

• For extra flaky biscuits, ensure your butter is very cold.
• Customize with your favorite cheese or add-ins like sautéed onions or peppers.

Storage

Store leftovers in an airtight container for up to 2 days. Reheat in a 350°F oven for 5-10 minutes.

Freezing: Freeze uncooked dough balls for up to 3 months. Bake straight from the freezer, adding a couple of minutes to cook time. Thaw baked biscuits in the fridge overnight.

Serving Suggestions

• Serve with scrambled eggs or a fresh fruit salad.
• Pair with a hot cup of coffee or tea for a perfect morning treat.

FAQ