Saturday, October 22, 2011

Cheddar 3-2-1 Drop Biscuits + Thyme Scrambled Eggs & Smoky Tomatoes

A big breakfast is something everyone needs every now and again. Sure, this biscuit sandwich is portable, but it's so much better to actually sit down, have coffee, eat without rushing, and enjoy the time to relax. All three components, the cheddar biscuit, the eggs with thyme, and the smoky tomatoes, provide big flavors for your next big breakfast.

Cheddar 3-2-1 Drop Biscuits

3 tablespoons baking powder
2 cups all-purpose flour
1/4 cup organic shortening
1/2 teaspoon salt
1/2 cup grated sharp cheddar
1 cup milk

Preheat your oven to 425 degrees. Mix dry ingredients in a large bowl. Cut in the shortening using your fingers until there are pieces no larger than a pea. Make a well in the center of the flour mixture. Add the cheese and milk. Using a rubber spatula, fold the milk and cheese into the dry ingredients; use as few strokes as possible. The less you stir the dough, the more tender your biscuits will be.

Using an ice cream scoop, scoop up a portion of dough and drop it onto a silpat-lined baking sheet. Repeat until all dough has been used. (You should get about a dozen biscuits from this recipe.) Be sure to leave an inch or so between each biscuit, but don't be too particular about their shape -- drop biscuits are supposed to be rustic. Bake for 15 minutes or until the craggy edges are brown and crispy.

Thyme Scrambled Eggs

1 tablespoon butter
5 eggs
1 tablespoon cream
1 1/2 teaspoons fresh thyme leaves (3-4 sprigs)
1/4 teaspoon black pepper
1/4 teaspoon of Maldon salt

Place butter in a cold, non-stick frying pan and then place it over medium heat. Whip the eggs, cream, thyme, and pepper together in a bowl. Once the butter is just melted, add the egg mixture. Stir constantly with a heat-proof rubber spatula. It will take about 4-5 minutes for the eggs to be done; it's a relatively slow process, but it yields very creamy eggs. Once the eggs start to come together, add the salt and stir. Serve immediately.

Smoky Tomatoes

2 tablespoons brown sugar
1 teaspoon black pepper
1/4 teaspoon applewood-smoked salt
1/4 teaspoon Maldon salt
2 roma tomatoes (sliced)

Mix spices together in a small bowl. Sprinkle sliced tomatoes with spice mixture. You won't need all of it, but keep it on hand because it's great on everything.

2 comments:

Alaiyo Kiasi-Barnes said...

I am so making this on my next lazy Sunday (which will be next weekend!) I love, love, LOVE homemade biscuits, and I'm giving these a try. A Southern girl can't turn away from a good biscuit recipe. The recipes for the eggs and smoky tomatoes look delicious as well.

Cheers,
Alaiyo

tender b. said...

I was just going through an old cook book and found a similar recipe to these. Great idea for a brunch.