Cast-Iron Country Ham & Biscuit Breakfast Strata with Charred Leeks & Sharp Cheddar

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Spread 6 cups day-old buttermilk biscuits across a rimmed baking sheet in an even layer. Bake for 8 to 10 minutes until lightly toasted and dry to the touch, which ensures they absorb the custard without turning soggy. Remove from the oven and set the oven temperature to 375°F (190°C).

   10 min

   Tip: Day-old biscuits have less moisture, but toasting them slightly gives them structure and deepens their buttery flavor.

2. 2

   Place a 10-inch or 12-inch seasoned cast-iron skillet over medium heat and melt 1 tbsp unsalted butter. Add 6 oz aged country ham ribbons and sear for 3 to 4 minutes until the fat renders and the edges turn crisp and lightly curled.

   4 min

   Tip: Don't over-crisp the ham; you want tender chew in the middle with crackly edges.

3. 3

   Lower the heat to medium-low, then toss 2 medium leeks into the rendered ham drippings. Cook gently for 4 minutes until soft and translucent with faint golden edges. Stir in 3 cloves garlic and 1 tbsp fresh thyme leaves, sautéing for 1 minute until fragrant. Transfer the mixture to a plate, leaving the skillet off the heat.

   5 min

   Tip: Rinse leeks thoroughly after slicing to flush out any trapped soil or grit.

4. 4

   In a large bowl, whisk together 8 large eggs, 1 1/2 cups whole milk, 1 cup heavy cream, 1 tbsp stone-ground Dijon mustard, 1/4 tsp freshly grated nutmeg, 1/2 tsp freshly cracked black pepper, and 1/4 tsp kosher salt until smooth and completely emulsified.

   4 min

   Tip: Whisk vigorously so the egg whites incorporate fully with the cream, preventing rubbery custard pockets.

5. 5

   Rub the inside bottom and sides of the warm cast-iron skillet with the remaining 1 tbsp unsalted butter. Scatter half of the toasted biscuits across the bottom. Layer with half of the cooked country ham and leek mixture and half of the shredded cheese (about 3 oz extra-sharp white cheddar cheese). Repeat with the remaining biscuits, ham, and leeks. Slowly pour the custard evenly over the entire skillet, gently pressing down on the biscuits with a spatula so every piece drinks in the liquid. Let sit at room temperature for 10 minutes to soak.

   10 min

   Tip: That 10-minute soak before baking is where the magic happens—it allows the biscuit crumb to drink up the seasoned custard completely.

6. 6

   Sprinkle the top with the remaining 3 oz extra-sharp white cheddar cheese. Slide the cast-iron skillet into the 375°F (190°C) oven and bake for 35 to 40 minutes, until puffed, center is just set with a gentle wobble, and the biscuit edges and cheese are deeply golden and caramelized.

   38 min

   Tip: A knife inserted in the center should emerge clean with no wet custard running.

7. 7

   Transfer the skillet to a trivet and let it rest undisturbed for 10 minutes so the custard settles into sliceable, pillowy wedges. Garnish with 2 tbsp fresh chives and finish with an optional thread of 1 tbsp sorghum syrup or warm honey for a sweet-salty contrast.

   10 min

   Tip: Do not skip the resting time; slicing straight out of the oven will cause the custard to release steam and deflate.