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Biscuit Egg-in-a-Hole

Biscuit Egg-in-a-Hole
Prep Time
40 min
Yields
6 servings

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.

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ingredients

2 ½
cups all-purpose flour, plus more for dusting (see Cook's Note)
2
tbsp baking powder
1
tbsp sugar
Kosher salt and freshly ground black pepper
1 ½
stick (12 tbsp) unsalted butter, cut into small pieces and frozen
4
ounce 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
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directions

Notes

Special equipment: a 2-inch round cookie cutterCook’s Note:When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Step 1

Position an oven rack in the center of the oven and preheat to 425ºF.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Use a spatula to remove them to individual plates and top each with a smaller biscuit piece for dipping into the egg.

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