Stove-Top Biscuits with Country Ham and Smoked Cheddar Scramble

Whisk together flour, baking powder and salt. Using fingertips, cut butter into flour until butter is in pea-sized chunks.

Using a fork, stir milk into flour. Turn out onto a floured cutting board and kneed just a couple times until the dough comes together (should be almost falling apart).

Using a floured rolling pin, roll out dough to 1 inch thickness. Using a two inch biscuit cutter, cut out biscuits, should make about 8.

Heat a large, deep cast iron skillet with 1/4 inch vegetable oil over medium high flame. Add biscuits to oil and cover pot with lid (may have to work in two batches). Fry for 2-3 minutes until bottom is golden brown. Turn biscuits over and add more oil to make 1/4 inch.

Cover again and fry for an additional 2-3 minutes. Remove from oil and transfer to paper towel. If doing a second batch, dump oil and use a paper towel to wipe out and browned bits. Start fresh with another 1/4 inch oil over medium high flame.

Meanwhile, if ham is whole, slice into four thin pieces. Fry in dry pan over medium heat to heat through. Set aside.

Meanwhile, whisk eggs with milk, thinly slice scallions, and small diced tomatoes, seeds removed. Grate cheese and whisk into eggs with a pinch of salt and a few cracks of pepper. Heat 1 T. butter and 1 T. vegetable oil over medium heat in a large non-stick saute pan. Add eggs and scramble, stirring occasionally with a rubber spatula until eggs cook through.

To serve, split two biscuits, top with 1/4 of ham and 1/4 of the egg scramble. Serve immediately.