Homemade ham and egg biscuit

[Gerald]

Here is a Ham and egg biscuit that we fix every couple of weeks.

Ham and 2 egg homemade biscuit.

The ham [We like the Bryan ham] is thin sliced and lightly browned in a skillet. The egg is scrambled and seasoned with salt, pepper, garlic and some Tony's.

Melt some butter in a small skillet and put in 2 tsp. of chopped onions and 1 tsp. of chopped jalapeno pepper. After they sauté a little bit, slowly put in the eggs mixture while pouring some in different parts of the skillet. If you just pour in the egg mixture, all the onions/jalapeno will be on one side. Do not stir the egg. After it cooks for about 3 minutes, flip it over using a large spatula and cook it for another minute or 2.

The biscuit is made with Pioneer Buttermilk biscuit mix and milk. After the dough mixed to a “thick” consistency, flatten it out to about 5/8” thick and use a large glass [~ 2.5” diameter] as a “cookie cutter”. Flatten down the center part of the dough to about 3/8” thick….this will keep the shape flatter on top after it is cooked. Cook at 350 F for 8 to 9 minutes…..until golden brown. Most biscuits come out good, but some will “crumble” sometimes.

Cut the omelet so it "fits" on the biscuit. Cut the biscuit in half and butter each side. Add egg omelet and ham......enjoy. That is a dinner plate in the picture.

[SigNate]

I'll take two please!

Nice!!!!!

[swamp snorkler]

I'll take one with a glass of red cap milk with a couple ice cubes in it