EGG AND CHEESE BISCUIT

While most of our family breakfasts consist of pita bread, cheeses, & tomatoes, there’s an occasional craving for egg and cheese biscuits (I know, it’s a little random).  A few weekends ago, I was too lazy to head over and pick some up.. so I decided to attempt at a homemade recipe.  The best part about the process is being able to eat the biscuit while it’s still hot, and also be able to alter the ingredients to your liking (some people put goat cheese in their biscuit recipe).  Because I wanted a true biscuit, I started off with a basic buttermilk recipe (trying to copy Chick-fil-A), which yielded about 12 biscuits.  While preparing for the dry ingredients, preheat your oven to 450 degrees.

Combine dry ingredients in a food processor.

Pulse in *6 TBS. of COLD unsalted butter, until the dough looks grainy.

Then stream in 1 cup of buttermilk until the dough looks like the above picture.

Flour a surface and slowly knead the dough. Carefully roll until 1 inch thick.

Pop them in a 450 degree oven, for about 8-10 minutes.

For a browner look, make an egg wash (1 egg + water) 

and brush on top before baking.

 

For the egg:

Spread the 1-egg omelet thin around the pan.

Add one slice of cheese, and slowly fold sides in.

You know what else is awesome about this? 

You can have seconds, and thirds, and fourths.