Directions

PREP 🥒

1 hour before cooking, place 6 tablespoons of the butter into the freezer to get a deep chill. Place the flour, baking powder, S&P Seasoning, sugar, and buttermilk in the fridge to ensure they are very cold.

1. Preheat your oven to 425F. Line a sheet tray with parchment paper.

2. Finely slice the chives and hache half of your Truffle Carpaccio
3. Grate the cheddar cheese
4. Set aside ¼ cup of flour for bench flour.

5. In a large mixing bowl, whisk the remaining 1¾ cups flour, baking powder, sugar and a teaspoon of S&P Seasoning.

6. Using the largest side of a box grater, shred 6 tablespoons of frozen butter and add to the flour mixture.
7. Add in half of the shredded cheese as well
8. Mix with your hands until the largest piece of butter is the size of a pea.  (We are essentially tossing and rubbing everything together just until the butter has broken down. Try not to overwork this mixture.)
9. Add the buttermilk, a tablespoon of truffle oil from the carpaccio, the chopped Truffle Carpaccio, and half of the sliced chives. Using a rubber spatula, fold until the mixture comes together. If there are a few dry bits, that is totally okay.
10. Flour your countertop and transfer the dough. Press into a square that is about 1” thick
11. With a bench scraper, cut into 9 equal squares
12. Stack the squares on top of eachother and press down into a square that is about 1” thick
13. Cut into 9 squares and stack and press one more time.  (This creates the flakiest biscuits)
14. Roll out the dough into a long rectangle that is 1” thick (Dimensions will be about about 5x7.5”)
15. Cut out 6 squares (do not worry about perfection)
16. Trim off the outer edges (you can form the scraps into a snack biscuit!)
17. Place each biscuit on your sheet tray and bake for 10-15 minutes, rotating at the 7 minute mark.

HOW TO COOK 🍳

1. In a small bowl, mix together the hot sauce and sour cream.

2. Dice the ham.

3. In a medium bowl, whisk the eggs with just a pinch of S&P Seasoning and a splash of buttermilk.

4. In a large 12 inch nonstick skillet, add 1 tablespoon of butter and cook off the Benton's ham bits.
5. Remove half of the ham.
6. Add  ½ tablespoon of butter to the pan with the remaining ham. Once melted, add in ½ of the egg mixture.
7. Gently cook until mostly set. Sprinkle in ¼ of the remaining cheddar cheese and then fold in half and top with another ¼ of the cheddar cheese.
8. Cover with a lid and let the cheese melt.
9. While the cheese is melting, cut the biscuits in half and slather with the spicy sour cream.
10. Cut the omelet into 3rds and portion onto your biscuits
11. Repeat with the remaining ham, eggs, and cheese
12. Top everything with a sprinkling of chives and drizzle of sour cream
13. Enjoy your delicious ham biscuits with copious amounts of mimosa!