Our favorite restaurant for breakfast in Holland is The Biscuit; it's in the neighborhood, lots of interesting choices like Veggie Hash and Spanish Bennies, and of course delicious fresh made biscuits. According to the NYT this week, there has been some debate about how to make the best biscuits (see link) and the NYT has weighed in with a couple of winning recipes using regular flour, levening, a little sugar, milk and butter in one; and cake flour (whaaaa?)in the other. I guess it's the difference between flaky vs crumbly. I vote flaky. In any case, check out the article which also includes a recipe for sausage gravy. Below I have added a Cooking Light recipe for Ham and Cheese "Scones." I say they are more like biscuits and so easy.
Ham and Cheese Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 3 tablespoons chilled butter, cut into small pieces
- 3/4 cup (3 ounces) shredded reduced-fat extra-sharp cheddar cheese
- 3/4 cup finely chopped 33%-less-sodium ham (about 3 ounces)
- 3/4 cup fat-free buttermilk
- 2 large egg whites
- Cooking spray
Preparation
- Preheat oven to 400°.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, sugar, salt, and pepper in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese and ham. Combine buttermilk and egg whites, stirring with a whisk. Add to flour mixture, stirring just until moist.
- Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 8 wedges, cutting into but not through dough. Bake at 400° for 20 minutes or until lightly browned.
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