Hec Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Mix dry ingredients

In a large bowl whisk together 2.5 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon sugar until evenly combined.

Cut in butter

Add 3/4 cup cold unsalted butter cut into small cubes. Using a pastry cutter or two forks (or pulse in a food processor), cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add buttermilk & form dough

Pour in 1 cup cold buttermilk and stir gently with a rubber spatula until the dough just comes together. If the dough seems too dry, add up to 1/4 cup additional buttermilk, a tablespoon at a time. Do not overmix.

Pat and cut biscuits

Turn the dough onto a lightly floured surface, fold once or twice to create layers, then pat to about 3/4-inch (2 cm) thickness. Use a 2.5–3-inch round cutter (or a glass) to cut 4 large biscuits. Press straight down—do not twist—to preserve rise. Gather scraps and gently re-pat to cut remaining biscuits if making more.

Bake

Place biscuits on the prepared sheet so they just touch (for taller sides) or spaced apart for crisper edges. Brush tops lightly with melted butter if desired. Bake at 425°F (220°C) for 12–15 minutes, or until golden brown on top and cooked through. Remove and let cool 5 minutes before assembling.

While biscuits bake, warm a skillet over medium heat and add 2 tablespoons butter. Add the country ham slices in a single layer and warm 30–60 seconds per side until edges are slightly crisped and the ham is aromatic. Remove to a plate and keep warm. If using thick ham, warm a little longer until heated through. Keep the pan available for toasting biscuits or finishing eggs if desired.

Prepare 4 slices sharp cheddar (one per sandwich top or split as preferred). Set aside until assembly so cheese will melt onto hot egg or ham.

Heat skillet

Use the same skillet reserved from the ham (wipe if excess salt/browned bits bother you) and heat over medium. Add 1 tablespoon neutral oil and swirl to coat.

Crack and cook eggs

Crack 4 large eggs into the skillet spaced so they do not touch. Season each with a pinch of salt and pepper. Cook until the whites are completely set on top (use a spatula to press gently), then carefully flip each egg and cook an additional 45–60 seconds until yolks are firm—over-hard means fully set yolks. If you prefer a firmer yolk, cook another 20–30 seconds. Remove eggs to a plate.

Melt cheese on eggs

Immediately top each hot egg with a slice of cheddar so it softens and begins to melt from residual heat. If needed, cover the pan briefly (15–20 seconds) to encourage melting.

Split each warm biscuit horizontally. If you like a lightly toasted interior, place biscuit halves cut-side down in the hot skillet for 20–30 seconds until golden.

On the bottom half of each biscuit, place 2 warmed slices of country ham (or an even portion if making more sandwiches). Top the ham with the over-hard egg with melted cheddar. Add a light brushing of melted butter to the top biscuit, close the sandwich, and press gently.

Serve immediately with optional hot sauce on the side. The sandwich is best hot so the cheese is melty and the biscuit is tender and warm.