Monday, October 26, 2015

My Favorite Buttermilk Biscuits + Pepper Fried Egg and Bacon Breakfast Sandwich

After many attempts at making buttermilk biscuits, I have perfected my recipe. Fluffy on the inside and golden brown on the outside---they're perfect for biscuits and gravy or a pepper fried egg and bacon breakfast sandwich!

Notes: I do one thing that all the biscuit recipes will tell you not to do: knead. Everyone says it will make your biscuits tough. But every Southern lady I've ever known kneads her biscuits. Once I started kneading, I finally got the consistency I was looking for. My biscuits also starting rising correctly. As long as you don't knead them like bread, it won't make them tough.

I think a pastry blender is incredibly helpful, so if you plan on making these a lot, I would invest in one. You can also use a dinner fork, but it will take you a little longer.

This is also my favorite way to make a fried egg. The whites are fully cooked, the bottom is a little brown and crispy, and the yolk is still runny. If you don't like your yolk runny, poke it before you flip it over.

2 cups all purpose flour
1 1/2 tablespoons baking powder
1 teaspoon baking soda
2 teaspoons kosher salt
1 cup buttermilk, cold
1 stick butter, cold

For the sandwich:
1 egg
1-2 strips of bacon
Cheese of your choosing (optional)


Heat the oven to 400. In a large bowl, stir together the flour, baking powder, baking soda, and salt. Cut the cold butter into small cubes. Work the butter into the flour mixture with a pastry blender or a fork until the butter is the size of large peas.

Stir in the buttermilk. Once the dough comes together, knead it in the bowl for just a minute. Pat the dough out on to a floured service. Pat it into a circle that's about a 1/2 inch thick. Use a round cookie cutter (or an empty aluminum can) and cut out rounds. When you work your way through the circle, gather the scraps and reshape into a ball. Pat the dough out again and repeat until you use up all the dough (should make about 8-10 biscuits).

Bake for 18-20 minutes until golden brown.

While the biscuits are cooling, heat a skillet on medium. Cook the bacon. When the strips are done, put them on a plate lined with paper towel. Crack your egg right into the bacon grease. Sprinkle a liberal amount of pepper on the top and season with a little salt. Cook the egg on one side until the edges are a little crisp and brown and the whites are mostly set. Gently flip it over and turn the heat off. Let is sit for about 20 seconds. If you want cheese, lay it on top of the egg now.

Slice open a biscuit. Slide the egg from the skillet onto one of the halves. Top with bacon and make a sandwich. Enjoy!

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