Breakfast Biscuits
on Mar 11, 2013, Updated Jun 27, 2023
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Homemade buttermilk breakfast biscuits take the humble a.m. sandwich to the next level with flaky layers to sop up a wonderfully runny egg yolk. Make one with sautéed garlicky greens.
I love a good sandwich no matter the time of day. It is simple eat, no utensils required, and bread is what takes a sandwich from boring to extraordinary.
When I have a hankering for a sandwich, the image of a crusty artisan loaf pops into my head.
A sandwich with a flavorful filling can be sabotaged by dull bread.
The disappointment is hard to swallow considering all the potential.
Egg sandwiches are my breakfast pick over a fluffy omelet.
I like having eggs and bread, whether toast or a bagel, in the same bite.
Homemade buttermilk biscuits turn a humble breakfast sandwich into an indulgence.
Flaky layers of biscuit sop up runny egg yolk while sautéed kale is a counterpoint to all the richness with its bitter edge.
Golden brown biscuit tops are finished with a brush of melted butter.
Breakfast Biscuits
Ingredients
- 2-1/2 cups all-purpose flour plus more for dusting
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1-1/2 teaspoons kosher salt
- 1/2 cup cold unsalted butter cut into 8-10 pieces plus melted butter for serving
- 1/2 cup cold buttermilk
- 1/2 cup cold heavy cream
- 1 egg cold
- 1 tablespoon fresh sage finely chopped
Instructions
- Preheat the oven to 350 degrees F.
- Combine the flour, baking powder, baking soda and salt in the bowl of a stand mixer. Mix on low for 10 seconds until combined. Add the butter and mix on medium speed until the mixture resembles coarse crumbs.
- Whisk together the buttermilk, heavy cream, egg and sage in a small bowl. Add the liquid to the dry ingredients. Mix on medium speed until a dough forms, but some loose flour remains in the bottom of the bowl.
- Turn out the dough onto a well-floured worksurface. Use your hands to pick up the bits of loose flour with the dough. Pat the dough into a 1-inch thick layer and cut out biscuits with a 3-inch round cookie cutter. Reform the scraps into a 1-inch thick layer to cut additional biscuits.
- Bake on a parchment lined sheet pan for 40-45 minutes until golden brown. Brush the tops with melted butter before serving.
- Reheat the biscuits in the oven at 300 degrees F for 10 minutes as required.
Notes
1 small garlic clove, peeled and minced
1 handful kale or other hearty greens
1 egg
1 buttermilk biscuit Heat the olive oil in a small skillet. Sauté the garlic for 1 minute before adding the kale and continue cooking until just wilted. Remove the kale from the skillet and wipe it out with a paper towel. Add oil as needed before frying the egg. Slice the biscuit in half. Place the kale and egg on the bottom and top with the other biscuit half to make a sandwich. Serve immediately. Adapted from Flour by Joanne Chang
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yum, what a delicious looking sandwich!
Yes! Eggy and buttery goodness!