Cheesy Ham & Chive Skillet Biscuit
As if biscuits could be any easier to make! Say hello to my new obsession: The Skillet Biscuit. A truly magical creation that takes away the most time consuming part of biscuit making and transforms individual biscuits into a giant, fluffy and shareable, brunch table centerpiece!
Servings : 10-12
Prep Time : 20 minutes
Bake Time : 20-25 minutes
Ingredients
4 cups (560g) 1:1 gluten-free flour, See Recipe Notes
2 tablespoon baking powder
1 teaspoon baking soda
2 tablespoons granulated sugar
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon black pepper
3/4 teaspoon dry mustard
1/2 teaspoon nutmeg
1 cup shredded baby swiss
1 cup shredded gruyère cheese
1 cup unsalted butter, melted then cooled 5 mins
2 cups cold buttermilk
1/4 cup fresh chives, minced (plus more for serving)
1 heaping cup roughly chopped honey ham
For the Honey Butter Topping
3-4 tablespoons honey
1/2 cup melted salted butter
Directions
Preheat the oven to 425°F and lightly grease a 12 inch cast iron skillet with butter.
In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, sugar, salt, garlic powder, black pepper, dry mustard and nutmeg. Then stir in the shredded cheese and set aside.
In a separate small bowl, whisk together the cold buttermilk and melted butter until small lumps form. Pour the buttermilk and butter mixture into the large bowl with the dry ingredients and fold together gently until a soft dough has formed.
Fold in the chives and chopped ham. Be careful not to over mix the dough. Gently press the dough into the prepared skillet and bake for about 20-25 minutes, until it is golden brown on top and around the edges. A toothpick inserted into the center should come out clean.
While the biscuit is baking prepare the honey butter. Combine the honey and melted butter in a small bowl.
Once the biscuit comes out of the oven, immediately drizzle on the honey butter. Sprinkle with more fresh chives if desired. Let the biscuit cool in the skillet for about 15-20 minutes before cutting into slices and serving.
Notes
I recommend using Cup4Cup multi-purpose gluten-free flour in this recipe for the best results.
