Impress your guests with this breakfast or brunch dish that can easily feed a holiday crowd.
8 oz Hempler’s Boneless Ham, sliced thinly
1 cup shredded Gruyère cheese
1 tbsp chopped chives
2 1/4 cups all-purpose flour
1 tbsp baking powder
2 tsp granulated sugar
1 tsp baking soda
1/2 tsp salt
2/3 cup cold unsalted butter, cut into cubes
1 cup buttermilk, divided
1/2 cup unsalted butter
2 egg yolks
1 tbsp lemon juice
1/2 tsp salt
Preheat oven to 400°F and line baking sheet with parchment paper.
Biscuits: In large bowl, whisk together flour, baking powder, sugar, baking soda and salt; using pastry blender or fingertips, cut in butter until mixture resembles coarse crumbs. Stir in 3/4 cup buttermilk until large clumps form. Bring dough together with hands, kneading briefly.
Transfer dough to lightly floured surface; shape into 3/4-inch thick disc. Using round 2 1/2-inch cutter and pressing straight down, cut out 8 rounds. Transfer rounds to prepared pan, about 2 inches apart. Brush tops with remaining buttermilk. Bake for 12 to 15 minutes or until tops are golden brown. Let cool completely.
Hollandaise Sauce: In small saucepan set over medium heat, melt butter until foaming. Remove from heat. Add egg yolks and lemon juice to blender; pulse to combine. Working quickly and with blender running, remove lid insert and slowly pour in steaming butter in thin stream, leaving most of milk solids behind. Blend until creamy.
Cut slices of ham into smaller pieces to roughly fit diameter of biscuits. Split biscuits in half; return to baking sheet. Place two pieces of ham on each half, sprinkle with Gruyère and top each with 1 tbsp sauce. Broil biscuit halves for 1 to 2 minutes or until tops are golden and cheese is bubbling. Sprinkle with chives; serve warm.
- Biscuits can be made ahead of time and stored at room temperature in airtight container for up to 2 days.
- Top slices of ham with pieces of steamed asparagus if desired.