Biscuit Breakfast Sandwiches with Peach-Ginger Jam

Bring a medium saucepan of water to a boil. Fill a bowl with ice water. Using a sharp paring knife, mark an X on the bottom of each peach. Add the peaches to the saucepan and blanch until the skins start to peel away, 1 to 2 minutes. Transfer to the ice bath and let cool completely. Peel, pit and thinly slice the peaches. Wipe out the saucepan.

将糖，柠檬汁，黄油，生姜和1/3杯水加入锅中，并用中等热量煮，偶尔搅拌，直到糖溶解约5分钟。搅拌果胶和桃子，煮沸。煮，偶尔搅拌，直到桃子开始变软约2分钟。将果酱转移到耐热罐中，并在室温下完全冷却。盖子和冷藏。

将烤箱预热至350°，并用羊皮纸排成一张烤盘。在一个大碗中，将2 1/2杯面粉与糖，发酵粉和盐一起搅拌。将立方黄油和猪油撒在干燥成分上，用手指将脂肪夹在面粉中，直到混合物类似于非常粗糙的碎屑，有些小豌豆大小。搅拌酪乳直至形成蓬松的面团。

将面团从面粉淡淡的工作表面上移开，然后轻轻揉捏直到将其融合在一起。拍打1英寸厚的回合。使用3英寸的饼干切割机，将3块饼干盖好。收集废料，再切出一个饼干。在准备好的烤盘上排列大约2英寸的4个饼干，并用打的鸡蛋在顶部刷顶。烘烤约40分钟，直到金黄色。转移到架子上，冷却。

In a large nonstick skillet, melt 1/2 tablespoon of the butter. Working in 2 batches, cook the country ham over moderately high heat, turning once, until golden and crisp around the edges, about 1 minute per batch. Transfer to a plate and wipe out the skillet. In a medium bowl, beat the eggs and season with salt and pepper. Melt the remaining 1/2 tablespoon of butter in the skillet. Add the eggs and cook over low heat, stirring occasionally, until almost set, about 4 minutes. Sprinkle with the cheese, then fold the omelet in half. Cook until set in the center, 1 to 2 minutes longer. Transfer the omelet to a work surface and cut into 4 equal pieces. Split the biscuits and top each bottom half with a piece of omelet and a few slices of ham. Drizzle with the peach jam, close the sandwiches and serve immediately.