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Prepare the biscuit dough early in the day, and pop them into
the oven just as your first guests arrive. Start the scrambled eggs 20 minutes
after the biscuits have gone in, and Brunch is ready.
Serve with fresh slices of Cantaloupe, Honey Dew and Pineapple for a lovely light Brunch.
Ham And Cheese Biscuits with Scrambled Eggs
1 Cup plus 1 teaspoon vegetable shortening
4 Cups plus 2 tablespoons all-purpose flour
1 1/2 Tablespoons baking powder
1/8 Teaspoon freshly ground black pepper
1 Teaspoon salt
4 Ounces Country ham, diced
1 Cup grated white cheddar cheese
2 Cups milk
10 Large eggs
freshly ground black pepper
2 Tablespoons butter
Preheat the oven to 350°F. Lightly grease a baking sheet with 1 teaspoon
In a large mixing bowl, combine 4 cups flour, baking
powder, pepper, salt, ham and cheese. Mix well.
Add the remaining shortening and work it into the dry ingredients, using your hands, until
the mixture resembles coarse crumbs. Fold in 1 1/2 cups of the milk. The
dough with be sticky.
Dust your work surface with 1 tablespoon of the
flour. Turn the dough onto the floured surface. Gently fold each side
towards the center. Pick up the dough and dust the work surface with the
remaining tablespoon flour.
Return the dough to the floured surface and fold each side towards the
center again. Turn the dough over and lightly press it out to 1 inch
Cut the biscuits using a 2 1/4 inch round cookie cutter.
Place them on the baking sheet and bake until golden, about 30 minutes.
In a medium mixing bowl, whisk the eggs and remaining milk together.
Whisk well. Season with salt and pepper.
In a large non-stick sauté pan, over medium heat, melt the butter. Add the eggs, using a rubber spatula,
stir the eggs and cook until the eggs are a soft scramble. Remove from
Slice the biscuits in half and place a spoonful of the eggs in
the center of each biscuit.
Yields: 8 servings