-
1
Whisk together the flour, sugar, baking powder, yeast, and salt in a large bowl.
-
2
Cut in the shortening and 1/4 cup butter pats until pea-size bits remain.
-
3
Add the milk and gently stir until combined.
-
4
The dough will be wet.
-
5
Transfer the dough to a well-floured surface and gently pat into a 9-inch round that is 1-inch thick.
-
6
Cut the dough into 2-inch rounds using a cookie cutter.
-
7
Transfer the rounds to a parchment paper-lined baking sheet that has been lightly coated with cooking spray.
-
8
Cover with a clean kitchen towel and let sit at room temperature for 1 hour.
-
9
Remove the towel and cover with plastic wrap and place in the freezer for 1 hour and up to 24 hours.
-
10
Cook's Note: The longer the biscuits stay in the freezer, the lighter and fluffier they become.
-
11
You can make ahead and just bake off a few as you need them.
-
12
Preheat the oven to 400 degrees F. Brush the tops of the biscuits with the heavy cream and bake until golden brown, about 15 minutes.
-
13
Remove from the oven and brush the tops with the melted butter.
-
14
Let cool slightly, then sprinkle the top with black pepper and slice open.
-
15
Heat 1 tablespoon of the unsalted butter in a small (6-inch) nonstick saute pan over medium-high heat until it begins to sizzle.
-
16
Add one egg at a time, season top with salt and pepper and cook until the white is set, gently flip over and continue cooking for another minute or so.
-
17
Flip so the top side is up.
-
18
Place a few slices of ham on the bottom biscuit and top with the egg, place the other half of the biscuit on top and serve immediately.
-
19
Macerate the berries with the sugar in a bowl for about 30 minutes.
-
20
Put some of the berries on the bottom half of the biscuit.
-
21
Add whipped cream and top with the other half of the biscuit.
