Virginia Ham Biscuits
Nothing accompanies a plate of scrambled eggs better than these hammy biscuits. Add a handful of cheese if you're feeling really decadent.
INGREDIENTS | YIELDS 15–20 BISCUITS
- 3 cups cake flour
- ½ teaspoon ground nutmeg
- 4 teaspoons baking powder
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, cold
- 1½ cups diced ham
- 1 egg
- 1 cup cold milk
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
Line a baking sheet with parchment. In a large bowl, sift together flour, nutmeg, baking powder, brown sugar, and salt. Cut in butter until it is broken down into pea-sized pieces, then add ham.
Whisk together egg and milk. Make a well in the center of the flour mixture, and pour in wet ingredients. Using a fork, blend until the dough just comes together.
Turn out onto a floured surface and fold dough over onto itself 6–8 times. (Be careful not to knead or overwork.) Pat into 1″ thickness.
Cut into circles using a floured round cutter. Place biscuits 2″ apart on prepared pan and set aside to rest 10–15 minutes. Preheat oven to 425°F.
Mix together mustard and cream, and brush generously onto biscuits. Bake 15–20 minutes, until golden brown. Turn pan halfway through baking to promote even browning.