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Cheddar, Avocado, Egg & Green Onion Biscuit Sandwich - (Free Recipe below)

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SKU:
Greonbsegsm - Recipes
Weight:
1.00 LBS
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Cheddar and Green Onion Biscuit Recipe


makes about 8 small biscuits

  • 1 CUP ALL-PURPOSE FLOUR
  • 1 TSP BAKING POWDER
  • PINCH SALT
  • 1/4 TSP PEPPER
  • 1/4 CUP COLD BUTTER, CUT INTO CHUNKS
  • 1/2 CUP SHREDDED CHEDDAR CHEESE, PLUS 1/4 CUP FOR FINISHING
  • 1/3 – 1/2 CUP SLICED GREEN ONIONS
  • 1 LARGE EGG, LIGHTLY BEATEN
  • 1/4 CUP + 2 TABLESPOONS HEAVY CREAM OR WHOLE MILK

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.

In a bowl, mix together the flour, baking powder, and salt. Cut the butter into the flour mixture until it resembles coarse meal with a few pea-sized pieces of butter remaining. Combine with the sliced green onions and 1/2 cup shredded cheese.

In a small bowl, whisk together 1 1/2 tablespoons of the beaten egg and cream/milk until well blended. Pour the egg mixture into the dry ingredients and mix until everything comes together. The dough will be quite sticky.

Turn the dough onto a lightly floured work surface and lightly pat the dough to 1 inch thickness. Using a 1 1/2 or 2 inch biscuit cutter, cut out as many scones as possible, placing them evenly on your prepared baking sheet. Gather scraps, pat gently and cut out more scones.

Mix the remaining 1 1/2 tablespoons of lightly beaten egg with 1 teaspoon water. Brush with the scones with the egg wash, sprinkle with remaining 1/4 cup cheese and bake until the scones are golden, about 12-15 minutes. Transfer the scones to a wire rack and cool.

 

Mini Breakfast Biscuit Sandwich Recipe


makes 8 mini breakfast sandwiches

  • OIL
  • 8 QUAIL EGGS
  • 2 AVOCADOS, SLICED
  • SALT AND FRESHLY GROUND PEPPER
  • 1 BATCH CHEDDAR GREEN ONION BISCUITS

In a non-stick pan, heat up a bit of oil over medium heat. Fry the quail eggs sunny-side up style. They won’t take very long, so keep an eye on them.

Split the biscuits in half and layer on slices of avocado and a fried quail egg. Season with salt and pepper to taste. Enjoy!