I’ve never been all that excited by biscuits. I think it’s because most of the time, they turn out dry and somewhat tasteless if you get them at diners or restaurants. And don’t even get me started on the fast food version. But, now that I know how good these are, I’ll be stocking my freezer with loads of them. They bake up straight from the freezer and they are so light and flaky that they’re actually best all on their own. But that didn’t stop me from trying a fried egg sandwich with pancetta and cheddar.
Oh, and I should mention that once again this recipe came from the Flour Bakery cookbook. Still working my way through it and enjoying everything.
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt
1 stick cold butter, cut into pieces
1/2 cup cold buttermilk
1/2 cup cold heavy cream
1 cold egg
1 tablespoon chopped sage
1 tablespoon chopped scallions
Combine the flour, baking powder, baking soda, and salt in a large bowl. Scatter the butter pieces in and squeeze between your fingers so that they come together with the dry ingredients. Don’t over mix, you don’t want it to warm up either. The butter should still be in pea-sized pieces.
In another bowl or measuring cup, combine the buttermilk, cream, egg, sage, and scallion together. Pour the wet ingredients into the dry ingredients while mixing with a handmixer, just until it comes together.
Gather the dough together and roll around in the bowl to pick up any loose flour. Pour out onto a floured surface and pat into a 1″ thickness. Cut out with a 3″ round cutter. Bring together the scraps until you’ve used all the dough. This should make 8 biscuits. If you want to freeze them, wrap them individually in plastic wrap now.
Bake at 350 degrees for 40 minutes or 45 minutes if they were frozen.
I love a fried egg sandwich with pancetta, but you can definitely substitute your favorite bacon. I also am partial to cheddar or asiago, but use whatever cheese you like best as well.
Fried Egg Sandwich
2 pieces pancetta or bacon
handful of arugula
2 basil leaves
a couple slices of cheese or some grated cheese to taste
Fry up the bacon or pancetta in a frying pan until crispy. Remove to a paper towel. Cook the egg in the rendered bacon fat and season with salt and pepper. I don’t usually flip my eggs because I like them runny, but I do baste them with the extra oil/fat in the pan. Layer the cheese, pancetta, and arugula on the bottom and place the egg on top of the cheese so it starts to melt. Top with a couple basil leaves and the top of your biscuit and dig in!
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