Omelette Biscuit Appetizer

14
Ingredients

25m
Prep Time

25m
Cook Time

50m
Ready In

Recipe: #18548

April 20, 2015

Categories: Eggs, Appetizers, Southern, Brunch, Mothers Day, Oven Bake, Flour, more

recipe by:
Red Apple Guy

"Small buttermilk biscuits (2 inch diameter) with cheese and ham omelette rounds. Makes 16 biscuits."

Original is 16 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (53 g)
Calories 145.2
Total Fat - 8.6 g
Saturated Fat - 4.9 g
Cholesterol - 52.1 mg
Sodium - 355.4 mg
Total Carbohydrate - 12.5 g
Dietary Fiber - 1.7 g
Sugars - 0.7 g
Protein - 5.7 g
Calcium - 137.1 mg
Iron - 0.9 mg
Vitamin C - 0 mg
Thiamin - 0.1 mg

FOR THE BISCUITS

Step 1

Preheat the oven to 450F.

Step 2

Measure flour into a bowl and stir in baking powder, baking soda and salt.

Step 3

Coarsely grate butter into the flour mixture, mixing slightly as you go. Use a pastry cutter or a fork to distribute the butter or shortening evenly and press the butter into the flour uniformly.

Step 4

Stir in buttermilk and mix with a fork until all flour is absorbed. Adjust with buttermilk or flour as needed to make a soft dough.

Step 5

Gently flatten the dough with your hands into a disk and fold it over making a half-moon. lightly press into a round disk and repeat fold-over 2 more times. This helps with flakiness. Make a rectangle 4" by 12.5" by a little over 0.5" high.

Step 6

Cut out the biscuits by pressing a 2" diameter biscuit cutter straight into the dough without twisting. Lift and place onto a greased pan or parchment lined sheet about 1/4 inch apart. Reform the scraps and finish cutting out the biscuits.

Step 7

Bake for 7 minutes and turn the pan 180 degrees. Bake for 8 to 12 more minutes or until browned and 200F internal temperature. Cool while you make the omelette.