Omelet Biscuits
Are you ready to embark on a culinary adventure that combines the best of biscuits and omelets? Look no further! In this article, we’re diving into the world of Omelet Biscuits – a mouthwatering breakfast option that combines the flakiness of biscuits with the savory goodness of omelets. Get ready to tantalize your taste buds as we explore this delectable dish step by step.
Ingredients:
Before we dive into the cooking process, let’s take a look at the ingredients you’ll need to create these delicious Omelet Biscuits. The table below lists all the components required for this recipe.
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| Ingredients | Amount |
|---|---|
| Buttermilk Biscuits (recipe below) | 1 batch |
| Diced deli ham | 1/4 cup |
| Bacon, cooked and crumbled | 5 slices |
| Eggs | 2 |
| Green onions, chopped (whites and greens) | 2 |
| Colby cheese, shredded | 1 cup |
| Butter | 1/2 tablespoon |
| Additional flour | As needed |
The Buttermilk Biscuits
Preparing the Biscuits:
- Start with the Buttermilk Biscuits. Here’s how you make them:
- 3 cups of self-rising flour
- 1/2 cup of lard (yes, lard, it makes a flakier biscuit)
- A pinch of sugar
- Buttermilk
- Melted butter
- Cut the lard into the flour and add a pinch of sugar. Add enough buttermilk to make a soft dough. Knead it until it’s smooth (avoid over-kneading to prevent tough biscuits).
- Pinch off a bit of the dough and roll it into a ball. Lightly flatten it in a greased iron skillet or pan.
- Bake in a preheated 425-degree oven for 15-18 minutes. Brush with melted butter when removed from the oven.
Now that we have our Buttermilk Biscuits ready, let’s move on to the main event – creating the Omelet Biscuits.
