Better than the one we all have heard of and easier to make than you can imagine, these bacon and cheese biscuits with egg are the perfect weekend indulgence.
They aren’t huge, they aren’t heavy, and they’re a pretty awesome breakfast treat.
Gluten-free biscuits are not hard to make. They can be as simple as a plain biscuit with jam (omit the bacon and cheese) or as hearty as a full breakfast complete with bacon, eggs and cheese.
We were recently talking about our favorite fast food breakfasts that were coveted when we were in our 20’s ( just a few million years ago). We’d swoop into the first McDodad’s we found and order up a biscuit loaded with sausage, cheese and egg plus hash browns all around. Our metabolisms at 20 were quite a thing to marvel.
But even before becoming a gluten-free household we’d stopped eating those things. But every once in a while, mostly on road trips, we’d
fly pass by many McD’s and smell the fried hash browns and become a little bit melancholy. Because, old days – when metabolisms knew what to do and melted everything.
But sometimes old can be a great impetus for something new and shiny. Like our very own homemade bacon and cheese biscuit stuffed with a over-medium-ish egg. The bacon is sugar-free and not quite as salty as other types. Use good bacon because the flavor matters. The cheese was a crumbly goat Gouda, and the eggs were prepared using goat butter, which is the butter we use for savouries (easier to eat than cow’s milk butter). So, a bit healthier overall, but still a treat.
Take a walk on the side of nostalgia this weekend and make some bacon & cheese biscuits with egg. Wrap it in parchment and eat it in the car, if you like. Because, why not.
|Bacon & Cheese Biscuits with Egg|| |
- 260 grams Canteen flour blend (2 cups) (see notes)
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 80 grams Spectrum shortening (6 tablespoons)
- 160 to 180 grams buttermilk (2/3 to ¾ cup)
- 75 grams shredded sharp cheese (1 heaping cup)
- 40 grams cooked bacon slices, broken into pieces (about 6 slices)
- Preheat oven to 400°F. Line a sheet pan with parchment. In a medium bowl whisk together flour, baking powder, baking soda and salt until combined. Add shortening and blend with a fork until it forms uneven coarse crumbs (large and small crumbs are fine). Make a well in the center and blend in 160 grams or ⅔ cup buttermilk. Stir. If the mixture seems dry add more buttermilk up to 180 grams or ¾ cup total.
- Add shredded cheese and bacon to the dough and blend. Turn dough out onto plastic wrap. Cover with plastic wrap and roll so that it is about 1-inch thick. Cut out 2-inch rounds and place on the parchment paper almost touching one another. Reroll scraps until all the dough is formed.
- Bake 15-17 minutes or until the tops are puffy and golden brown. The spots with cheese will be more brown. Remove from the oven and cool a few minutes. They won't be huge.
- Meantime make as many round eggs in a fry pan as you want to serve. Once cooked use the same cutter to cut egg rounds, making the egg similar in size to the biscuit. Using a serrated knife gently slice the biscuits open, add egg and serve warm.
- Alternately, just add butter and eat the biscuits without egg. Or serve alongside eggs. Makes 12-14 biscuits.