Scrambled Egg, Ham & Cheese Breakfast Biscuit

Fluffy homemade buttermilk biscuits piled high with soft scrambled eggs, melty cheddar, and savory ham. A hearty, classic breakfast sandwich that feels like a cozy diner brunch right at your own table.

Yield

4 breakfast sandwiches

Ingredients

For the Homemade Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon salt
1/2 cup cold unsalted butter, cubed
3/4–1 cup cold buttermilk

For the Scrambled Eggs:
6 large eggs
3 tablespoons milk or cream
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon butter

For Assembly:
8 slices deli ham (or 4 thick slices, halved)
4 slices cheddar cheese (or your favorite melty cheese)
1 tablespoon butter (for toasting biscuits, optional)
Chopped fresh parsley or chives for garnish (optional)

Instructions

Step 1: Make the Biscuits
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs with some pea-sized bits of butter remaining.
Pour in 3/4 cup of the cold buttermilk and gently stir until the dough just comes together. If it seems dry, add a little more buttermilk, a tablespoon at a time.
Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 3/4–1 inch thick. Fold the dough in half, then pat it out again. Repeat this folding 2–3 times to create flaky layers.
Pat the dough to about 1 inch thick and cut out biscuits with a 2 1/2–3 inch round cutter, pressing straight down without twisting. Place the biscuits on the prepared baking sheet.
Bake for 12–15 minutes, or until golden on top and cooked through. Let cool slightly while you prepare the eggs and fillings.

Step 2: Scramble the Eggs
In a medium bowl, whisk together the eggs, milk or cream, salt, and pepper until well blended.
Melt 1 tablespoon butter in a nonstick skillet over medium-low heat.
Pour in the egg mixture and cook slowly, stirring gently with a spatula, until the eggs are soft, fluffy, and just set. Remove from heat; the residual heat will finish cooking them.

Step 3: Warm the Ham and the Biscuits
In the same skillet over medium heat, lightly warm the ham slices for 1–2 minutes per side.
Split the warm biscuits in half. If desired, add a thin smear of butter to the cut sides and toast them cut-side down in the skillet for 1–2 minutes until lightly golden.

Step 4: Assemble the Breakfast Biscuits
Place the bottom half of each biscuit on a plate. Layer with warm ham, a generous spoonful of scrambled eggs, and a slice of cheddar cheese.
Top with the other biscuit half. If you’d like the cheese extra melty, you can place the assembled sandwiches back in a warm oven (300°F / 150°C) for 3–5 minutes.
Garnish the eggs with chopped parsley or chives, if desired, and serve immediately.

Kitchen Tips
Keep the butter and buttermilk very cold for the flakiest biscuits.
Use low heat for scrambling the eggs to keep them soft and creamy.
Swap ham for cooked bacon, sausage patties, or Canadian bacon for different variations.

Nutritional Information (Per Sandwich)
Calories 540, Protein 27g, Carbohydrates 36g, Fiber 2g, Net Carbohydrates 34g, Fat 30g, Saturated Fat 15g, Cholesterol 255mg, Sodium 1250mg, Sugars 4g, Glycemic Index Medium