Yup… I did it! Welcome to the first post of my food blog!
To kick things off, I’m sharing a recipe of the BEST BREAKFAST SANDWICH EVER. Seriously, how can you go wrong when you combine: an ultra-flaky homemade buttermilk biscuit, candied rosemary bacon, melted Balderson medium cheddar cheese, fried egg and whole grain mustard aioli?
I couldn’t even take a lot of photos because I was too excited to eat it. And when I took a bite of it, I swear I heard doves crying when I paused for a good 10 seconds.
So here’s the recipe for the biscuits and the bacon, you make both and assemble it together with whatever topping/spread you want!
Note: The payoff of making your own biscuit at home is so worth it… watching the butter melt as the steam pushes the biscuit upward while it’s baking in the oven is an unreal sight.
Candied Bacon, Egg & Cheese on a Buttermilk Biscuit
Buttermilk Biscuit – Adapted from A Cozy Kitchen
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 scant teaspoon fine grain sea salt (table salt works too!)
1 1/2 stick (6 ounces) unsalted butter
1/2 cup buttermilk, cold and shaken
1 large egg, cold
1 large egg
1 tablespoon milk (or 1 tablespoon water)
1. Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, mix together the dry ingredients: all-purpose flour, baking powder, baking soda and salt. Using a box grater, grate the butter into the flour mixture. Transfer the bowl to the freezer while you gather the wet ingredients, about 5-7 minutes.
3. Measure out the buttermilk and add the egg; whisk until combined. In a small bowl, make the egg wash, whisking together the egg and milk. Transfer both to the refrigerator.
4. Grab the bowl out of the freezer, and gently break up the butter and combine with the flour, using your hands, until it resembles small peas. Add the buttermilk mixture all at once to the flour mixture. Mix until barely combined; and lightly knead the dough. until it forms one solid mass. Sprinkle your kitchen counter with flour and dump the dough onto it. Press the dough into a 3/4-inch thickness. Cut out the biscuits using a 2 1/2-inch biscuit cutter, ending up with about 6 biscuits. You can recombine the scraps and get 2 more biscuits. Transfer them to the baking sheet.
6. Brush the tops of with egg wash and bake in oven or 10 to 15 minutes, until tall and medium golden brown.
Yields 8 biscuits
Rosemary Candied Bacon – Adapted from Kraft
7 slices Applewood Smoked Bacon
1 tsp. dried rosemary leaves
1/4 cup packed brown sugar
1. Preheat oven to 400ºF.
2. Place wire rack on foil-covered rimmed baking sheet. Arrange bacon slices in single layer on rack.
3. Top with rosemary; sprinkle with sugar.
BAKE 25 to 30 min. or until sugar is bubbly and bacon is crisp. Cool 5 min.; transfer to paper towels to drain.