A delightful twist on a classic comfort food, this recipe combines creamy ham gravy with fluffy homemade biscuits.
Combine the flour, baking powder, and salt in a mixing bowl.
Ensure the baking powder is fresh for optimal rise.
Cut in the cold butter until the mixture resembles coarse crumbs.
Use a pastry cutter or your fingers to blend the butter quickly to keep it cold.
Stir in the milk just until moistened.
Avoid overmixing to keep the biscuits tender.
Turn the dough onto a floured surface and knead gently 8-10 times.
Handle the dough lightly to maintain its flakiness.
Roll out to 1/2 inch thickness and cut with a biscuit cutter.
Dip the cutter in flour to prevent sticking.
Place biscuits on a greased baking sheet and bake at 425°F for 10-12 minutes.
Rotate the baking sheet halfway through for even baking.
Sauté the ham and onion in butter in a skillet for 3-4 minutes.
Cook until the onion is translucent for the best flavor.
Stir in the bouillon, Worcestershire sauce, and pepper.
Adjust the seasoning to your taste preference.
Combine the flour and milk until smooth, then gradually stir into the skillet.
Whisk continuously to avoid lumps.
Bring to a boil and cook for 2 minutes until thickened.
Lower the heat if the gravy thickens too quickly.
Gently stir in the chopped eggs and parsley.
Add the eggs at the end to maintain their texture.
Split the biscuits and top with the warm gravy before serving.
Serve immediately for the best taste and texture.
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