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1
In a large bowl, whisk the eggs, green onions, milk, Essence, salt, and pepper until frothy.
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2
In a large skillet, melt the butter over medium-high heat.
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3
Add the ham and cook, stirring, until hot and fragrant, 1 to 2 minutes.
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4
Add the eggs, and cook, stirring with a wooden spoon, until the eggs are soft and creamy and just set in large curds, 1 1/2 minutes for soft scrambled to 2 minutes for a hard scramble.
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5
Remove from the heat and sprinkle the cheese over the top.
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6
Place 2 split biscuits on each of 4 large plates.
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7
Spoon the egg mixture onto the bottom biscuits and arrange the tops to make sandwiches.
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Serve immediately.
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Combine all ingredients thoroughly.
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Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch
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Published by William and Morrow, 1993.
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1 1/4 cups self-rising flour
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3/4 cup cake flour
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1 tablespoon sugar
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3/4 teaspoon baking powder
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1/2 teaspoon salt
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1/8 teaspoon baking soda
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4 tablespoons (1/2 stick) cold unsalted butter cut into pieces
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1 1/4 cups heavy cream
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1/4 cup all-purpose flour
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2 tablespoons melted unsalted butter
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22
Preheat the oven to 475 degrees F and position the rack in the center of the oven.
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23
Into a medium bowl, sift together the self-rising flour, cake flour, sugar, baking powder, salt, and baking soda.
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24
Using your fingers or a pastry cutter, work the cold butter into the flour until the mixture resembles coarse crumbs.
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25
Add the heavy cream and, using your hands or a rubber spatula, stir just until the cream and flour come together to form a moist dough, being careful not to overmix!
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26
Sprinkle some of the all-purpose flour on a flat surface and place the dough on top of the flour.
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27
Using your hands, pat the dough into a 1/2-inch thick disk about 8 inches in diameter.
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28
Using a 3-inch round cutter dipped in some of the remaining all-purpose flour, cut out rounds and place on an ungreased baking sheet.
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(Be sure to press straight downward when cutting the dough a twisting motion will prevent the dough from rising.)
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30
Re-form the scraps of dough in order to make 8 biscuits.
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Using a pastry brush, brush the tops with the melted butter and bake until golden brown, 10 to 12 minutes.
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32
Remove from the oven and cool briefly before serving.
