Wednesday, July 4, 2012

Breakfast Sandwiches on Buttermilk Biscuits

Happy 4th of July! Happy birthday, 'a-Mer-ca!

What did you do this morning? Did you sleep in? Did you roll out of bed and head straight to the pool or beach? Did you starting making food for your cookout this evening?

Oh, what did I do?

Thanks for asking.

I slept in a little bit and then made a good American breakfast to celebrate our nation's birthday. As you may have guessed from my a-Mer-ca, I went Southern with my cooking-- buttermilk biscuits with egg, cheese and bacon. I adapted Alton Brown's recipe for buttermilk biscuits subbing in half whole wheat flour; you may think I did this to make these healthier and go ahead think that, but the real reason is that I didn't have a full two cups of all-purpose flour. Sometimes whole wheat flour can add density and I was a little worried the biscuits wouldn't be quite a fluffy as expected. However, they turned out great! And perfect vehicles for the eggs, bacon and cheese.

Go all out and make this sandwich, or make it your own and use sausage or ham (or Canadian bacon, but pretend I didn't suggest this on a-Mer-ca day). Or just skip the meat altogether and add some cooked portabella mushrooms or spinach for a hearty vegetarian breakfast. Alternatively, I think the biscuits would be perfect as a side to a soup or salad for lunch or dinner... I'll probably be doing that later in the week since I have 10 fluffy biscuits sitting in my kitchen right now.

Well, enjoy these and your 4th of July celebrations!

Egg, Cheese and Bacon Biscuits
1 egg
3 tbsp egg white substitute (or another egg)
2 slices bacon, cooked to your desired crispness
2 tbsp shredded sharp cheddar cheese
2 buttermilk biscuits (recipe below)

Beat the egg and egg white in a small bowl. Heat a small skillet to medium heat. Add the egg and season with pepper (you probably won't need more salt since there is plenty of salt that comes along with the bacon). Cook, without stirring, until the eggs are cooked almost through. Flip over and cook the other side (it may be easier to cut the egg patty in half before flipping). Once the eggs are cooked through, fold the egg into two pieces that are around 2-2.5 in round.

Split the biscuits in half. Add one half of the eggs to the bottom half of each biscuit, top with approximately 1 tbsp cheese and 1 slice of bacon, broken in half. Top with the other half of the biscuits.

Makes 2 small biscuits (serves about 1 person depending on your appetite).

Whole Wheat Buttermilk Biscuits (adapted from Alton Brown)
1 cup all-purpose flour
1 cup whole wheat flour
4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
4 tbsp cold butter
1 cup cold buttermilk

Preheat oven to 450 F.

Combine the flours, baking powder, baking soda and salt in a large bowl. Cut in the butter using a pastry cutter or two knives until a crumb-like texture is formed. Add the buttermilk and mix until the dough is moistened and sticky.

Turn out onto a lightly floured surface and dust the dough with a small amount of flour. Gently fold over the dough on itself about 5-6 times. Using your hands, press the dough into a round with about 1/2 in thickness. Cut into approximately 2 in round pieces (either use a round cookie cutter or eyeball it with a knife). Reshape the dough and repeat until you have used up all the dough. Make sure not to handle and knead the dough too much or the biscuits will not be fluffy.

Place approximately 1 in apart on a baking sheet. Bake for 15-20 minutes until lightly golden.

Makes 12 biscuits.

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