Breakfast biscuit sandwich

Some say it’s a science; some say it’s the decades of practice; some say it’s the large quantity of butter. But I’ll never really know what makes these biscuits so delicious.

I use the word biscuit loosely here. They are more of large flat scone crossed with a bap. Rather than try to replicate a secret recipe,where they are served greasy spoon style with a meaty onion gravy I have opted for a lighter more contemporary and stylish take on this American classic. In stead of serving slices of cheddar with the filling I have incorporated the cheese into the bread itself .The buttermilk is one of the secrets here and if you can't access it where you are use a 50/50 mix of greek yoghurt and water. 

 It all comes together in less than an hour, so you don’t need to save this dish for weekend brunch. (And if you add a sausage or two to the plate, I won’t tell anyone.)
A giant step up from a fast-food breakfast sandwich, this "biscuit" is topped with eggs, and any kind of ham you might choose, bacon even. As its a flexible feast the eggs can be scrambled, poached or fried These tender "biscuits" have a salty edge. So if you prefer, you might want to decrease the amount of salt in the recipe slightly.

Cheddar breakfast "biscuits"
Makes 4 

2 cups all-purpose flour
1 tablespoon baking powder
¾ teaspoon salt
8 tablespoons (110g) unsalted butter, cubed
1 cup shredded cheddar cheese
1 cup buttermilk
4 slices prosciutto / iberican ham for serving
4 eggs, for serving

Preheat the oven to 400°. Line a baking sheet with parchment paper.
TO MAKE THE BISCUITS: In the bowl of a food processor, mix the flour with the baking powder and salt to combine. Add the butter and pulse until it’s the size of peas. Dump the mixture into a medium bowl, and stir in the cheddar cheese and buttermilk.
Scoop out 4 mounds of dough (about 3 inches in diameter each) and place them onto the prepared baking sheet. Bake until golden brown on top, 15 to 17 minutes. Cool slightly.
To serve, cut the warm biscuits in half and place the bottom halves on separate plates. Cover each portion generously with eggs of your choice and a pinch of cayenne pepper,top with slices of ham or bacon then place the top halves back on top. Serve immediately.