Angel Biscuits with Cheesy Eggs and Bacon
It's Mother's Day on Sunday, which means children all across the U.S. are planning breakfast in bed. These delectable biscuits feature everyone's favorite morning food: bacon and eggs.
If you're worried a pint-sized cook might not be able to pull off homemade biscuits, don't. They're foolproof (really!). I stuffed mine with crispy bacon, but you could easily substitute sausage or ham -- or forgo meat and eggs altogether and serve just with butter and jam.
2 1/2 cups self-rising flour, divided
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon baking soda
3 tablespoons vegetable shortening
3/4 cup plus 2 tablespoons buttermilk
2 tablespoons unsalted butter, melted
Milk, cream or half-and-half
Salt and pepper
Handful shredded cheddar cheese
6 slices cooked bacon
Make biscuits: Position a rack just above the center of the oven and preheat to 450 degrees. Spray an 8-inch cake pan with nonstick spray.
Combine 11/2 cups of the flour, sugar, salt and baking soda in bowl. With fingers or a pastry cutter, work shortening into the flour mixture until there are no lumps larger than a pea. Stir in buttermilk and let dough stand for 2 to 3 minutes. It will be very wet.
Pour remaining cup of flour onto a plate. Flour your hands well. Using a large spoon, scoop a biscuit-sized lump of wet dough into the flour.
Sprinkle some flour on top and shape the dough into a soft round, gently shaking off excess flour, then place in cake pan. The dough is so soft that it will not hold its shape; as you continue shaping biscuits, push them tightly against each other in the pan so that they will rise up rather than spread out. you should end up with about a dozen biscuits.
Brush biscuits with melted butter and put in oven. Increase temperature to 475 degrees and bake for 15 to 18 minutes, until biscuits are lightly browned. Cool for a minute or two in pan, then remove. (They will pull apart easily.)
While biscuits are baking, prepare eggs: Crack into a small bowl and add a splash of milk. Season with salt and pepper, and whisk. Pour eggs into a hot nonstick skillet and allow to cook, omelet style, until just about set. Sprinkle cheese on top. With a spatula, lift one edge of the egg and fold it across and over. Cook for another minute or so, but not so long that the egg turns brown. Slide onto cutting board and cut into 6 wedges.
To assemble: Split 6 warm biscuits in half horizontally. Place 1 wedge of egg and 1 slice of bacon on bottom half of each biscuit. Cover with top halves of biscuits. Serve with ketchup or hot sauce.
Makes 6 breakfast biscuits.
-- Adapted from "Cookfight" by Kim Severson and Julia Moskin (Ecco, Oct. 2012, $29.99)
Gretchen McKay: email@example.com, 412-263-1419 or on Twitter @gtmckay.