Biscuits

Cook it at home: Buttermilk biscuit with soft egg and cheddar

Keep the butter cold and the dough barely mixed: that is the whole trick to a tall biscuit. The eggs cook low and slow so they stay soft against the hot biscuit.

Pans and tools

• Large bowl
• Baking sheet and parchment
• Nonstick pan
• Sharp knife

You’ll need

• 3 cups (375 g) all-purpose flour, plus more for the counter
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp kosher salt
• 1 tbsp sugar
• 1 1/2 sticks (170 g) cold unsalted butter, cut into small cubes, plus 2 tbsp melted for brushing
• 1 1/4 cups (300 ml) cold buttermilk
• 8 large eggs
• 2 tbsp whole milk
• 1 tbsp butter for the eggs
• 6 slices sharp cheddar (about 6 oz / 170 g)
• 2 tbsp mayonnaise
• Black pepper

Steps

1. Heat the oven to 450°F (230°C) and line a baking sheet with parchment.
2. Whisk the flour, baking powder, baking soda, salt and sugar in a large bowl. Add the cold butter and rub it in with your fingertips until the largest pieces are the size of peas.
3. Pour in the buttermilk and stir with a fork just until a shaggy dough forms. Tip it onto a floured counter.
4. Pat the dough into a rectangle about 1 inch (2.5 cm) thick, fold it in thirds like a letter, and pat it out again. Repeat once more.
5. Cut 6 square biscuits with a sharp knife, pressing straight down without twisting. Set them touching on the sheet so they rise tall.
6. Bake 15 to 18 minutes, until deep golden. Brush the tops with melted butter.
7. While they bake, whisk the eggs with the milk and a pinch of salt. Melt 1 tbsp butter in a nonstick pan over low heat, add the eggs and stir slowly with a spatula until just set and still soft, 4 to 5 minutes.
8. Split each hot biscuit, spread a little mayonnaise on the bottom, add a slice of cheddar, a spoonful of eggs and black pepper, and close.

Contains: ['gluten', 'dairy', 'eggs'].

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