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.