Ham and Egg Buttermilk Biscuits

Ham and Egg Buttermilk Biscuits
  • Prep Time: 20
  • Total Time: 45
  • Servings: 4

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About this Recipe

Simple and fast ham and egg biscuits that make the perfect quick lunch on the go!


2 cups (500 mL) Flour
1 tbsp (15 mL) Baking powder
1 tsp (5 mL) Salt
1/2 cup (125 mL) Frozen Tenderflake® Lard
3/4 cup (175 mL) Cold buttermilk
Salt and pepper
2 tbsp (30 mL) Butter
4 Eggs, lightly beaten
1 tbsp (15 mL) Milk
8 slices Schneiders® Country Naturals® Uncured Baked Ham
4 slices Cheddar cheese


PREHEAT oven to 400°F (200°C).

WHISK together, flour, baking powder and salt. Using a cheese grater, grate the frozen lard directly into the flour mixture. Toss gently until lard is evenly distributed through the flour. Add buttermilk and stir just to combine. Fold dough a few times until it comes together. Turn the dough out onto a lightly floured work surface and pat to 1” (2.5 cm) thickness. Using a 3” (7 cm) round cookie cutter, cut dough into 4 biscuits. Place on a parchment paper lined baking tray. Sprinkle with salt and pepper and bake for 15 minutes or until golden brown. Remove from oven and allow to cool slightly before splitting in half.

HEAT butter in a non-stick skillet. Whisk eggs with milk, salt and pepper. Pour into the skillet and cook for 1-2 minutes. Turn over and cook until set. Cut egg mixture into four portions.

ASSEMBLE sandwiches by placing a portion of egg, a slice of ham and a slice of cheese on each biscuit.


Add a tomato slice to each for a little extra freshness.

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