Omelette Biscuit Appetizer

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.

FOR THE OMELETTE

Step 8

Drop the oven set point to 350F and allow it to cool some as you prepare the omelette.

Step 9

Line an 8"x8" pan or dish or a 9" diameter skillet with parchment paper on the bottom. Spray lightly with vegetable oil spray.

Step 10

Mix eggs, seasonings and milk well and pour onto the parchment.

Step 11

Sprinkle the ham and cheese evenly across the omelette and bake for 10 minutes or until the eggs are completely set. Do not brown.

Step 12

Cool the omelette and use a biscuit cutter to cut out 2 inch rounds.

Step 13

Using a fork, open each biscuit and insert an omelette round.