Eggy ‘n a Buttermilk Biscuit

Recipe and Tips:

Makes about 8 large sized muffins
Pre-heat oven to 410 degrees
Combine:
3 cups flour (I used Pamela’s gluten free artisan blend, all purpose flour)
1.5 tsp baking soda
2 Tbs sugar
1 tsp salt
Garlic to taste
Slice in 12 Tbs of chilled butter, and combine with a pastry cutter (or two butter knives) until the dough is the consistency you would expect of pastry dough (course, in other words).
Stir in 3/4 cup shredded cheddar cheese and 1/4 cup diced chives
Blend in 1 to 1.5 cups buttermilk till dough is fully combined (you may need to use your hands for this–be prepared to get a little messy! 😉 )
Spray oversized muffin tins with non-stick spray
Line the oversized sized muffin tins with dough (it should be at least 1/4 inch thick all around)
Crack an egg into each dough-filled tin
Using remainder of dough, create disks at least 1/4 inch thick, and top muffins, pressing them as closed as may be, leaving some amount of ventilation, much like you would with a pie crust.
Top muffin with shredded cheddar cheese (amount based on preference)

Bake for roughly 25minutes, until crust is golden brown. Refrigerate to enjoy throughout the week!!

One Comment Add yours

  1. American says:

    First-class share it is definitely. My friend has already been seeking just for this info.

    Like

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