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.
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 (1 stick) 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 cold egg
1 tablespoon fresh sage, finely chopped
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.
Makes 1 sandwich
1 teaspoon olive oil plus more for frying egg 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.