Perfect Scrambled Eggs With Biscuits

• 1 cup chopped or ground cooked country ham
• 4 tablespoons unsalted butter, at room temperature
• 8 large eggs
• 2 heaping tablespoons sour cream
• Kosher salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 1/2 to 3/4 cup grated cheddar cheese
• 4 biscuits, warmed

1. Make the ham butter: In a food processor, grind the ham into small pieces.
2. Add the butter and pulse until combined.
3. Transfer to a bowl, cover and refrigerate until ready to use.
4. Make the eggs: In a medium bowl, beat the eggs, sour cream, 1 tablespoon water, and salt and pepper to taste until fluffy.
5. Melt the butter in a nonstick frying pan over low heat.
6. Add the egg mixture and cook, stirring occasionally, until almost set; stir in the cheese and cook, stirring, until you reach the desired consistency.
7. Split the biscuits in half and fill each with about 1 tablespoon of the ham butter.
8. Serve with the scrambled eggs.
9. Photograph by Lisa Shin

unsalted butter, eggs, sour cream, kosher salt, unsalted butter, cheddar cheese

Taken from www.foodnetwork.com/recipes/paula-deen/perfect-scrambled-eggs-with-biscuits-recipe.html (may not work)