Ingredients
- 1/2 - cup cold butter (1 stick real butter)
- 2 1/4 - cups self-rising flour (not all purpose)
- 1 1/4 - cups buttermilk or make your own (see note at end of recipe)
- 1/4 C. diced deli ham
- 5 slices of bacon, cooked and crumbled
- 2 eggs
- 2 green onions, chopped whites and greens
- 1 C. Colby cheese, shredded
- 1/2 T. butter
- additional flour
- If you do not have buttermilk, you can always make your own by using vinegar or lemon juice. 1 tablespoon vinegar or lemon juice plus enough milk to make 1 cup. Let mixture stand for 5 minutes before using.
Preparation
Step 1
Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices.
Sprinkle butter slices over flour in a large bowl. Toss butter with flour.
Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. (I used my hands) Cover and chill 10 minutes.
In a small skillet, melt the butter and toss in the onions and sauté for a minute or two to soften, add in the 2 eggs and gently stir around to begin scrambling. Remove the eggs when they just begin to set from the heat. To the biscuit mixture add in the bacon, ham, eggs & onions and toss with a fork to combine it all together in the biscuit mixture. Add in the cheese and again, combine well. Slowly begin adding in the buttermilk and using the fork pull it all together to form a soft (it will be somewhat sticky) dough. Grease an iron skillet or baking sheet and preheat the oven to 425 degrees. Using well floured hands pinch off a portion of the biscuit dough and roll in your hands and then place in the pan and lightly flatten the top. Continue with remaining dough. Bake for 15-17 minutes, moving from bottom rack of oven to top when the bottom has begun to brown. Remove and rub the tops of the biscuits with butter.