Wednesday, March 28, 2012

Egg McBiscuits

To turn these biscuits into breakfast sandwiches, preheat a griddle. Cut the biscuits in half and spread with butter. Cook the biscuits, cut side down, until golden, then fill the biscuits with ham, cheddar and fried eggs. Spread with raspberry or strawberry jam.

4 cups all purpose flour, plus more for dusting
2 T kosher salt
1 1/2 T baking powder
1 teaspoon baking soda
2 sticks unsalted butter, cubed and chilled, plus more for spreading
1 1/2 cups buttermilk
10 ounces sliced country ham
10 ounces sliced cheddar cheese
10 fried eggs, for serving
raspberry jam, for serving
Preparing the biscuits:
Preheat the oven to 400 degrees F and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper. In a large bowl, whisk the flour with the salt, baking powder and baking soda. Using a pastry blender or 2 knives, cut in the butter until it is the size of small peas. Add the buttermilk and stir until a shaggy dough forms.

Turn the dough out onto a floured surface; knead until it comes together. Pat the dough 3/4 inch thick. Using a 3 1/2-inch round cutter, stamp out as many biscuits as possible. Reroll the scraps and stamp out more biscuits.

Transfer the biscuits to the baking sheets and bake for about 30 minutes, until golden and risen, shifting the pans halfway through baking. Let the biscuits cool.

Serves 10
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