Today, we conclude our month of sandwiches with this freshly-baked breakfast. It’s a sandwich! It’s a biscuit! It’s all your dreams come true. Here’s how to make it (you know you want to)…
Sour Cream and Cheddar Egg Biscuits
From Mike Le of I Am a Food Blog
I have a thing for biscuits. I’ll randomly get an intense biscuit/scone craving and I’ll go on searches for the best in town.
Sometimes I think biscuits are best at home because nothing beats a hot-out-of-the-oven biscuit. Then I happen across a place like this little bakery in Tokyo, where the scones have smiles and I think otherwise. Japan is just over-the-top cute with their baked goods. I tried to cute-ify these little breakfast sandwiches by making them mini, and even though they don’t have their own smiles, they sure brought a smile to my face.
These guys are perfect for when a biscuit craving hits. Just think, you’re about 30 minutes away from warm and fluffy biscuit heaven! And, bonus: the biscuits are made in one bowl and you don’t have to roll them out. Drop scones are perfect when you don’t want to dirty any dishes. I stuffed these guys with some thin, crêpe-like folded eggs, but they taste awesome as is, especially when straight out of the oven. They’re tender, moist (yup, I said moist!), and absolutely addictive.
Recipe: Sour Cream and Cheddar Egg Biscuits
1 cup flour
1/2 packed cup shredded cheddar
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/8 tsp black pepper
2 tbsp thinly sliced scallions
1/3 cup sour cream, chilled
1/4 cup plus 1 tablespoon milk, chilled
2 tbsp unsalted butter, melted for brushing on biscuit tops
eggs, for sandwiching, as desired
oil for pan frying
salt and freshly ground pepper
Preheat the oven to 400F.
In a bowl, whisk together the flour, cheddar, baking powder, salt, baking soda, pepper and scallions.
Stir in the sour cream until the mixture resembles coarse grains. Add the chilled milk and fold until it just comes together.
For large biscuits: scoop the batter by the 1/4 cup (I use a ice cream scoop) onto parchment paper lined sheets, 1 inch apart. Bake for 15 minutes, remove and brush with melted butter. Bake for another 5-7 minutes or until golden brown.
For minis: scoop the batter, 2 tablespoons at a time (I use a ice cream scoop) onto parchment paper lined sheets, 1 inch apart. Bake for 10 minutes, brush with butter and bake for another 2-3 minutes. Enjoy warm!
To make folded-over eggs for breakfast sandwiches: lightly beat eggs (1 per large scone or 1/2 per mini) until completely incorporated. Heat a small non-stick frying pan on medium low heat. Add a touch of oil and swirl to coat. Pour in a thin layer of egg and swirl to coat the bottom of the pan, much like a crepe. Cook, untouched over low heat until egg sets and releases. Use a rubber spatula to flip and cook for another 10-15 seconds. Remove and fold into a square. Season with salt and pepper to taste and place inside warm biscuits. Enjoy!
Running off to make these right now! Thank you so much, Mike.
(Photos by Mike Le.)