Omelette Biscuit Appetizer
April 20, 2015
Categories: Eggs, Appetizers, Southern, Brunch, Entertaining, Mother's Day, Oven Bake, Flour more
"Small buttermilk biscuits (2 inch diameter) with cheese and ham omelette rounds. Makes 16 biscuits."
- 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
Step by Step Method
FOR THE BISCUITS
Preheat the oven to 450F.
Measure flour into a bowl and stir in baking powder, baking soda and salt.
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.
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.
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.
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.
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.
FOR THE OMELETTE
Drop the oven set point to 350F and allow it to cool some as you prepare the omelette.
Line an 8"x8" pan or dish or a 9" diameter skillet with parchment paper on the bottom. Spray lightly with vegetable oil spray.
Mix eggs, seasonings and milk well and pour onto the parchment.
Sprinkle the ham and cheese evenly across the omelette and bake for 10 minutes or until the eggs are completely set. Do not brown.
Cool the omelette and use a biscuit cutter to cut out 2 inch rounds.
Using a fork, open each biscuit and insert an omelette round.
Tips & Variations
- Parchment paper.
- Pastry cutter (can use a fork)