Scrambled Ham and Egg Breakfast Sandwiches on Totally-From-Scratch Biscuits

• 2 tablespoons unsalted butter
• 1/2 cup chopped cooked ham (about 3 ounces)
• 9 large eggs
• 3 tablespoons chopped green onions
• 2 tablespoons whole milk
• 1/2 teaspoon Essence or Creole Seasoning, recipe follows
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/2 cup grated Fontina or Swiss
• 8 warm Totally From Scratch Biscuits, recipe follows, split in 1/2
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

1. In a large bowl, whisk the eggs, green onions, milk, Essence, salt, and pepper until frothy.
2. In a large skillet, melt the butter over medium-high heat.
3. Add the ham and cook, stirring, until hot and fragrant, 1 to 2 minutes.
4. Add the eggs, and cook, stirring with a wooden spoon, until the eggs are soft and creamy and just set in large curds, 1 1/2 minutes for soft scrambled to 2 minutes for a hard scramble.
5. Remove from the heat and sprinkle the cheese over the top.
6. Place 2 split biscuits on each of 4 large plates.
7. Spoon the egg mixture onto the bottom biscuits and arrange the tops to make sandwiches.
8. Serve immediately.
9. Combine all ingredients thoroughly.
10. Yield: 2/3 cup
11. Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch
12. Published by William and Morrow, 1993.
13. 1 1/4 cups self-rising flour
14. 3/4 cup cake flour
15. 1 tablespoon sugar
16. 3/4 teaspoon baking powder
17. 1/2 teaspoon salt
18. 1/8 teaspoon baking soda
19. 4 tablespoons (1/2 stick) cold unsalted butter cut into pieces
20. 1 1/4 cups heavy cream
21. 1/4 cup all-purpose flour
22. 2 tablespoons melted unsalted butter
23. Preheat the oven to 475 degrees F and position the rack in the center of the oven.
24. Into a medium bowl, sift together the self-rising flour, cake flour, sugar, baking powder, salt, and baking soda.
25. Using your fingers or a pastry cutter, work the cold butter into the flour until the mixture resembles coarse crumbs.
26. Add the heavy cream and, using your hands or a rubber spatula, stir just until the cream and flour come together to form a moist dough, being careful not to overmix!
27. Sprinkle some of the all-purpose flour on a flat surface and place the dough on top of the flour.
28. Using your hands, pat the dough into a 1/2-inch thick disk about 8 inches in diameter.
29. Using a 3-inch round cutter dipped in some of the remaining all-purpose flour, cut out rounds and place on an ungreased baking sheet.
30. (Be sure to press straight downward when cutting the dough a twisting motion will prevent the dough from rising.)
31. Re-form the scraps of dough in order to make 8 biscuits.
32. Using a pastry brush, brush the tops with the melted butter and bake until golden brown, 10 to 12 minutes.
33. Remove from the oven and cool briefly before serving.
34. Yield: 8 (3-inch) biscuits

unsalted butter, ham, eggs, green onions, milk, creole seasoning, salt, freshly ground black pepper, scratch, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/scrambled-ham-and-egg-breakfast-sandwiches-on-totally-from-scratch-biscuits-recipe.html (may not work)