Breakfast · American
Garlic and Herb Parmesan Biscuits (with Soft Scrambled Eggs & Prosciutto)
Garlic and Herb Parmesan Biscuits (with Soft Scrambled Eggs & Prosciutto) — 28 min, 14 ingredients, adapted from Gaby Dalkin.
Recipe adapted from Gaby Dalkin · View original
Total
28 min
Serves
9
Calories
199 kcal
Ingredients
- 2 cups all purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon baking soda
- 1/4 cup Garlic & Herb Butter Spread, cold, plus 2 tablespoons melted
- 1/3 cup cubed Parmesan cheese (1/4 inch)
- 1/3 cup cubed Gruyère cheese (1/4 inch)
- 1/2 cup chopped chives
- 1 cup cold buttermilk
- Flaky salt and freshly cracked black pepper, to top
- Soft scrambled eggs
- Sliced prosciutto
- Extra Garlic & Herb Butter Spread
Instructions
- Preheat oven to 450°F.
- In a large mixing bowl, combine flour, baking powder, salt, pepper, and baking soda; whisk to combine. Using a fork or pastry cutter, cut the cold Garlic & Herb Butter Spread into the flour mixture until crumbly. Make a well in the center, place cheese and chives in the well, and pour buttermilk over. Carefully and slowly stir until it comes together into a dough.
- Turn the dough out onto a lightly floured surface and, with floured hands, knead 3-4 times to bring it together. Pat the dough into an 8x8 square, about 1 inch thick, and cut into 9 square biscuits.
- Place on a parchment or silpat-lined baking sheet, brush with melted butter spread, sprinkle with salt and pepper, and bake in the hot oven until puffed and golden brown, about 15-18 minutes.
- Slice each biscuit in half and serve with prosciutto, scrambled eggs, and softened butter spread on top.