I have eaten biscuits my whole life but have never been able to make them on my own. These turned out flaky and tender; if I can make these, then you know you can. They were too thin but that was operator error, not recipe error. I made mine an open faced sandwich but the hubby used two to make the more traditional sandwich.
To construct the sandwich, fry the bacon crispy and your egg as desired. Top with the cheese of your choice; extra sharp cheddar is always favorite cheese.
One Year Ago: Most Excellent Meat Marinade
Sage Biscuits (from Meatballs and Milkshakes)
- 2 1/2 cups all-purpose 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.
Keeping yourself from over-kneading is as remarkable as Phelp’s new Olympic record. 🙂
Yes it is!