Ingredients

The following ingredients have 10 Servings
  • leftover Hormel Cure 81 bone-in ham (I got Cherrywood smoked)
  • eggs (cooked over easy (1 per serving))
  • 3/4 cup butternut squash puree
  • 2 Tbs cup half-and-half
  • 1-1/2 tsp kosher salt
  • 1 tsp sugar
  • 1/4 tsp ground cinnamon
  • 2 cups all-purpose flour
  • 1 Tbs baking powder
  • 1 tsp baking soda
  • 6 Tbs cold unsalted butter (cut into 1/2-inch cubes)
  • 1 Tbs melted unsalted butter
  • 2 Tbs all-purpose flour
  • 2 Tbs unsalted butter
  • 2 cups half-and-half
  • 1 Tbs Dijon mustard
  • generous pinches each kosher salt and fresh cracked pepper (to taste)

Instruction

  • Preheat oven to 450F.
  • In a mixing bowl, combine the squash, half-and-half, sugar, and cinnamon.
  • Add the flour, baking powder, baking soda, salt, and the butter into a food processor and pulse until mixture is crumbly (alternatively, this can be done in a bowl with a pastry cutter). Add the flour-butter mixture to the squash mixture in the bowl. Stir with a fork just until flour is moistened.
  • Turn dough out onto a lightly floured surface, and quickly/gently form into a 1-1/2-inch thick disk (see Notes). Cut with a 2- or 2-1/2-inch biscuit cutter. Place biscuits on a baking sheet. Bake at 450 for 10-14 minutes or until golden. Remove from the oven and brush with melted butter. Makes 10 biscuits depending on the size biscuit cutter used.
  • While the biscuits are cooking, prepare the Dijon Cream Gravy: cook the butter and flour together over medium heat for a minute or so to make a roux. Add the half-and-half and cooking, stirring, a couple minutes until thickened. Remove from the heat and add the salt, pepper, and Dijon.
  • To serve, put the bottom half of a biscuit on a plate. top with ham, and over-easy egg, and Dijon Cream Gravy. Place the top biscuit half on top and serve. Yields: 10 servings.