Gouda, Thyme and Ham Biscuit Casserole

Fluffy homemade biscuits are the base of this unusual breakfast casserole. They can be baked the night before to save a step in the morning. Nutty and rich aged gouda is our favorite cheese for the casserole, but any firm, full flavor cheese would also work great.  

2 cups flour

1 tablespoon sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

13 tablespoons cold unsalted butter, divided

1 cup buttermilk

8 eggs

1 cup milk

1 cup thick ham slices, diced

1 cup shredded aged gouda cheese

1 large shallot, thinly sliced

1/4 cup fresh thyme leaves, roughly chopped

1 teaspoon salt

Preheat oven to 400°F.

Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in 12 tablespoons butter with a pastry blender or fingertips until mixture resembles coarse meal. Add the buttermilk and stir to combine into a soft dough. Dump out the dough onto a floured board, and gently knead 3-4 times. Roll dough out to 1/2-inch thickness and cut into 8 round biscuits.

Butter a braiser with remaining 1 tablespoon butter. Arrange biscuits on bottom of pan.

Bake biscuits in preheated oven until golden brown, about 25-30 minutes. Remove from the oven and set aside to cool for about 10 minutes. If desired, biscuits can be baked and refrigerated overnight in the covered pot.

When ready to bake, reduce oven temperature to 350°F. Whisk together eggs and milk in a large bowl until smooth. Stir in the ham, cheese, shallots, thyme and salt. Pour egg mixture over the biscuits and spread filling evenly with a spatula.

Cover pot with the lid and place in preheated oven. Bake covered for 30 minutes. Remove lid and continue to bake until puffy, golden brown and eggs are set, about 20 minutes longer.