Perfect for a relaxed weekend or a holiday brunch, these layered biscuit sandwiches begin with airy homemade biscuits and are topped with thick-cut ham, slow-scrambled eggs, sharp cheddar, and a quick red onion jam.
- 10 tablespoons cold Vermont Creamery Cultured Butter with Sea Salt, cut into 1/4-inch cubes
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt (if using unsalted butter, add 1 teaspoon sea salt, plus more for biscuit tops)
- 1/4 teaspoon freshly ground black pepper
- 1 cup buttermilk
- 2 tablespoons Vermont Creamery Cultured Butter with Sea Salt, melted and cooled
- 2 tablespoons Vermont Creamery Cultured Butter with Sea Salt
- 2 large red onions, thinly sliced
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes or more to taste
- 2 bay leaves
- 2/3 cup sugar
- 2 tablespoons red wine vinegar
- Sea salt to taste
- 2 tablespoons Vermont Creamery Cultured Butter with Sea Salt
- 8 large eggs
- 1/4 cup heavy whipping cream
- Sea salt to taste
- 1 teaspoon minced fresh chives
- 8 slices sharp cheddar cheese
- 8 slices thick-cut ham, warmed
-
Either ahead of time or just as you're starting to cook, make the onion jam. Melt butter in a medium-sized skillet over medium heat. Add onions and cook, stirring often, for 10 minutes. Turn heat to medium-low, add the bay leaves, and cook 20 minutes, stirring occasionally. Sprinkle sugar over the onions and cook undisturbed for 5 minutes, then stir in the vinegar and cook 5 minutes more, stirring often. As the vinegar cooks off, taste and add sea salt as needed. Remove the bay leaves and set aside to cool completely. Jam will keep well sealed in the fridge for 1 week or more.
-
To make the biscuits, cube the butter and set in the freezer for 10 minutes. Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
-
Measure the dry ingredients into a large mixing bowl. Take butter out of the freezer and cut in with a pastry blender. Once butter is pea-sized, use your fingertips to flatten the bits of butter until the dough looks shaggy. Working quickly, fold in buttermilk, stirring 2 - 3 times. The dough may be a bit dry in places – that's ok. Turn dough out onto a lightly floured surface and use a bench scraper to gather the dough into a rough square. Cut the dough into quarters, stacking each section on top of the other. Press down gently. With a rolling pin and the bench scraper, gently roll dough into a 4 x 8-inch rectangle that's an inch or more tall. With your bench scraper or a large knife, cut dough rectangle into 8 even squares. Place biscuits on prepared baking sheet and set in the freezer for 10 - 15 minutes.
-
Melt 2 tablespoons butter in a small saucepan.
-
Remove biscuits from the freezer, brush tops with butter and add a pinch each sea salt and pepper. Slide biscuits into the oven. Turn heat down to 400 degrees F. Bake biscuits 20 - 25 minutes, or until the tops are a light golden hue. Set aside to cool briefly.
-
Meanwhile, make the scrambled eggs. Melt butter in a medium-sized skillet over medium-low heat. crack eggs in a bowl and gently beat in the cream. Tip eggs into the skillet and stir. Just as eggs begin to cook in places, turn heat down to low and cook 20 - 30 minutes, stirring frequently. Cook until eggs are silky and just barely set. Taste and add sea salt as needed. Top eggs with chives.
-
To serve, split the biscuits and layer ham, eggs, cheddar, and onion jam. Serve right away!