2 tablespoons each fresh chopped chives, parsley, and dill
FOR THE BREAKFAST SANDWICHES-
1/2 pound sharp white cheddar cheese, grated
4 tablespoons cream
1/2 pound black forest ham, sliced thin
1 ripe tomato, sliced
Instructions
FOR THE BISCUITS-
Preheat oven to 425 degrees. Pop your stick of butter into the freezer for a few minutes before making these biscuits. In a large bowl, stir together the flour, sugar, salt, and baking powder. Remove the butter from the freezer and, use a cheese grater to grate the butter into the flour. Work the butter into the flour mixture with a fork, until the flour mixture resembles fine crumbs. Make a well in the center of the flour. Pour the buttermilk and herbs into the well then use a fork to stir the mixture together just until the dough begins to follow the fork around the bowl. Turn the dough out onto a lightly floured wooden cutting board. Knead three or four times, then press the dough into a 1-inch thick rectangle and cut eight even, square shaped biscuits with a knife. Transfer to a baking sheet and bake in preheated oven for 16-18 minutes, or until golden brown.
FOR THE BREAKFAST SANDWICHES-
In a small saucepan, heat the cheese and cream until melted. Slice warm biscuits in half. Top with ham, melted cheese sauce, and a tomato slice. Serve with a tall glass of orange juice and enjoy!
Originally Submitted
12/17/2011
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