Ingredients
1 egg
2 tablespoons milk
1 (16 1/3 ounce) Pillsbury Golden Layers refrigerated flaky original biscuits
34 cup diced ham
12 cup shredded cheddar cheese
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Graduated round cutters — biscuits, donuts, scones, cookies
Round rings for perfectly shaped fried eggs and small pancakes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Graduated round cutters — biscuits, donuts, scones, cookies
Round rings for perfectly shaped fried eggs and small pancakes
You're reading one of recipes available free. Full library with Gastronome.
heat oven to 350 degrees. spray a 11 x 7 or 12 x 8 glass baking dish with cooking spray. in a large bowl, beat egg and milk with a wire whisk until smooth. separate dough into individual biscuits and cut each biscuit into quarters. gently stir biscuit pieces into egg mixture to coat evenly. fold in ham and cheese. spoon mixture into prepared dish, arrange biscuit pieces in a single layer. baked at 350 for 23 - 25 minutes or until golden brown. you can either cut into squares or just pull apart and serve.