Inspired Breakfast Biscuits
Every Saturday morning after my trip to the farmer's market, Brian and I head to The Twisted Baker for some of our favorite breakfast in the city. We discovered this little gem after getting fed up with the slow service at the bagel shop down the street. I believe we originally stumbled in because they boasted brewing Intelligensia Coffee, so we figured the food couldn't be bad if they brewed such tasty coffee.
Boy, were we right. A chipotle cheddar biscuit with fluffy scrambled eggs and Canadian bacon. After our first visit, we were totally hooked. So what were we supposed to do this week when it was rainy and yucky and we didn't want to leave?? Well, I attempted to make my own version of our Saturday favorite.
This version is made almost entirely from local ingredients from the Green City Market. I purchased some freshly ground whole grain wheat flour the week before, so these are whole grain biscuits, that could easily be made with all purpose flour.
Spicy Gouda and Chive Whole Wheat Biscuit Egg Sandwiches
(makes 6 biscuits)
For the biscuits:
2 cups whole wheat flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp garlic powder
1 tsp ground cayenne pepper
2 stalks green onion (finely sliced)
1 stick unsalted butter (room temp.)
1 cup smoked Gouda cheese (grated)
1/2 cup buttermilk
1/2 cup half and half
For the eggs:
3 large organic eggs (made 2 sandwiches)
1/2 cup milk (cream or half and half also work)
2 tbsp unsalted butter
sea salt and freshly ground black pepper
Preheat oven to 425 degrees.
Whisk together flour, baking powder, baking soda, garlic powder, cayenne pepper and salt in a mixing bowl. Once combined, cut in butter until the dough looks crumbly. Pour in buttermilk, half and half and chives. Mix it up with a plastic spoon until all ingredients are combined and you have a sticky ball of dough. Finally, blend in the cheese and mix just until it is incorporated.
Form the biscuits by hand or with some circle shaped utensil. I just used my hands. Place on a foil lined baking sheet and put in the oven for about 15 minutes, or until golden.
As biscuits bake, make the eggs. Heat the butter in a non-stick pan over medium-high heat. Whisk together the eggs, milk, salt and pepper in a bowl. Add the eggs to the pan and cook just until there are no runny eggs left. The milk is a good trick to keep your eggs fluffy and delicious! Remove from pan and serve on a freshly baked biscuit!