What’s better than a hot cheesy biscuit straight from the oven? A hot cheesy biscuit with an egg baked right into it! This recipe makes enough to feed six hungry people, so it’s perfect for a hearty breakfast or brunch.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 6 servings |
Ingredients
- 2 1/2 cups all-purpose flour, plus more for dusting (see Cook’s Note)
- 2 tablespoons baking powder
- 1 tablespoon sugar
- Kosher salt and freshly ground black pepper
- 1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and frozen
- 4 ounces pepper jack cheese, grated
- 1 small bunch fresh chives, thinly sliced
- 1 cup buttermilk, plus more for brushing
- Nonstick cooking spray, for the baking sheet
- 6 round slices Black Forest ham
- 6 large eggs
Instructions
- Position an oven rack in the center of the oven and preheat to 425 degrees F.
- Pulse together the flour, baking powder, sugar and 1 1/2 teaspoons each salt and pepper in a food processor. Add the butter and pulse until pea-sized pieces form. Add the cheese and chives and pulse until just combined. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated.
- Turn the dough out onto a lightly floured surface and pat together gently into a ball. Use your hands to divide the dough into 6 even pieces. Generously coat a large baking sheet with cooking spray.
- Using the baking sheet as your work surface, pat each piece of dough into a 3 1/2-inch round about 3/4 inch thick. Arrange 3 dough rounds along the top long edge of the baking sheet, spacing them out evenly and making sure there is a 1/2-inch space between the dough rounds and the edges of the baking sheet. Arrange the remaining 3 dough rounds in the same fashion along the bottom long edge of the baking sheet. Cut the center out of each round with a 2-inch round cookie cutter. Arrange these smaller rounds evenly across the middle of the baking sheet.
- Brush the tops of all the dough pieces with buttermilk and bake until the smaller biscuits are golden, 12 to 15 minutes. Remove them and transfer to a plate.
- Lay a piece of ham over each of the large rounds. Push each ham piece down into the hole so that it forms a cup. Crack 1 egg into each of the ham cups. If a little of the egg white spills over, it’s okay. Sprinkle the eggs with salt and pepper. Bake, rotating the pan front to back after 5 minutes, until the whites are just set and the yolks are still jiggly when you lightly shake the baking sheet, 8 to 12 minutes more.
- Use a spatula to remove them to individual plates and top each with a smaller biscuit piece for dipping into the egg.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 593 |
| Total Fat | 37 g |
| Saturated Fat | 20 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 19 g |
| Cholesterol | 268 mg |
| Sodium | 684 mg |
Reviews
I keep kosher, so I had to do some adjusting, but this has very quickly become one of me and my partner’s favorite recipes! Obviously, can’t use the ham. I just made the dough hole very big (bigger than you think!) and put the egg directly into it. I’ve also made the recipe pareve a few times by using margarine sticks instead of butter and skipping the cheese, and it works fine.
This recipe is delicious and very filling! Highly recommend!
Heavenly. I always panic when flour and dough and baking is involved but bless chives, bless buttermilk, bless ham and egg, praise Cuisinart! Unadulterated deliciousness.
Terrific I Love it
I love eggs in a hole!!! This recipe is good and I never thought about making it with biscuits in the oven, I’ve always used sliced bread in a skillet. Loved this!