Biscuits for breakfast, my what a treat…
While researching for my next NOLA pop-up at The Office
I decided a biscuit was the perfect partner in crime for my oh so tasty red beans & rice.
I sorted through loads of recipes and thought I’d try cream biscuits, a first for me.
Turns out they’re not the biscuit I’m looking for (a bit too dry and lacking in buttery flakiness) so I stuffed them and made these fun little breakfast sandwiches.
Overall a success, but the biscuit recipe hunt is definitely not over….
- 2 cups AP flour/ 2 tazas de harina
- 1 TBS baking powder/ 1 cucharada de levadura en polvo
- .5 TSP salt/ .5 cucharadita de sal
- 1.5 cups heavy cream/ 1.5 tazas de crema
- 2 TBS melted butter/ 2 cucharadas de manteca derritida
Heat oven to 400° F (200°C) and in a large bowl sift the flour and mix with baking powder and salt with wire whisk. Add the cream and lightly mix til JUST incorporated, biscuit dough does not like to be worked. Add a pinch of flour to the counter and gently pat down the dough til about 1 inch high. Cut out rounds and place on greased (or parchment lined) baking sheet. Grab a pastry brush and generously coat the rounds with melted butter. Toss in oven and bake for 10ish minutes til golden brown.
It’s very possible I did something wrong which resulted in boring dry biscuits. But what could I have done, the recipe is beyond basic?!! Bacon makes everything better so I fried some up and made breakfast sandwiches. Creamy scrambled eggs with lots of green onion and Creole seasoning, thick slices of tomato and lightly mashed avocado with a touch of lemon turned out to do just the trick.
If anyone out there has a Southern biscuit recipe that you swear by (and doesn’t involve Bisquick) please send it my way to NOLAchefinfo@gmail.com. Thanks!