Go Back Email Link
–+ servings
A black plate with an open-faced sandwich, topped with savory ham, a sunny-side-up egg, and melted cheddar cheese, sits on a wooden table next to a drink and a small bowl of pepper.
Print Recipe

Ham and Cheddar Scallion Biscuit Sandwiches

These Ham and Cheddar Scallion Biscuit Sandwiches are made with tender homemade scallion biscuits, melty cheddar cheese, ham, and fried eggs. A hearty breakfast or brunch sandwich perfect for weekends, Father’s Day, or breakfast-for-dinner.
Prep Time10 minutes
Cook Time20 minutes
Chilling30 minutes
Total Time1 hour
Servings: 16 half biscuits
Calories: 369kcal
Author: Stephanie Wilson

Ingredients

  • 3 cups all-purpose flour
  • ¼ cup sugar
  • 1 ½ tablespoons kosher salt
  • 2 teaspoons baking powder
  • ¾ cup unsalted butter chilled, cut into ½-inch cubes
  • 1 ½ teaspoons baking soda
  • 1 cup buttermilk
  • ½ cup thinly sliced scallions
  • 9 large eggs 1 lightly beaten
  • 16 slices cheddar cheese about 1 pound
  • 16 slices Virginia ham about 1 pound
  • 2 tablespoons cooking oil

Instructions

  • In a large bowl, whisk the flour with the sugar, salt, baking powder and baking soda. Cut the butter into the dry ingredients to form pea-size clumps. Stir in the buttermilk, scallions, and the beaten egg just until a dry, shaggy dough forms.
  • Turn the dough out onto a lightly floured work surface and knead gently just until it comes together. Pat the dough out to a ½ -inch-thick rectangle. Using a 4-inch round cookie cutter, stamp out 6 biscuits. Gently press the scraps together 
and stamp out 2 more biscuits. Arrange the biscuits on a parchment paper-lined baking sheet and freeze for 30 minutes.
  • Preheat the oven to 375°. Bake the biscuits for about 20 minutes, until golden brown. Let cool slightly, then split in half, laying the halves cut side up on the baking sheet. Cover each biscuit half with 1 cheddar slice and 1 ham slice. Bake until the cheese is melted, about 8 minutes.
  • In a large nonstick skillet, heat the canola oil. Crack 4 eggs into the skillet and cook sunny side up over moderately high heat until the whites are set and the yolks are runny, 2 to 3 minutes. Set the fried eggs on 4 of the biscuit 
bottoms and keep warm while you fry the remaining eggs. Close the sandwiches and serve immediately.

Notes

  1. Biscuit Dough: For the flakiest biscuits, keep the butter cold and avoid overworking the dough. Freezing the cut biscuits briefly before baking helps them hold their shape and improves texture.
  2. Make Ahead: The biscuits can be made ahead and reheated before assembling the sandwiches.
  3. Serving: For best results, assemble the sandwiches just before serving so the eggs are freshly cooked and the biscuits stay tender.

Nutrition

Calories: 369kcal | Carbohydrates: 23g | Protein: 16g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 150mg | Sodium: 1304mg | Potassium: 164mg | Fiber: 1g | Sugar: 4g | Vitamin A: 602IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 2mg