I have a thing for biscuits. Or scones. Actually I’m not sure what the difference is between biscuits and scones. Regardless of what they’re called, they’re delicious and I pretty much eat them indiscriminately. I’ll randomly get an intense biscuit/scone craving and I’ll go on searches for the best in town.
Sometimes I think scones/biscuits are best at home because nothing beats a hot out of the oven biscuit. Then I happen across a place like this little bakery in Tokyo, where the scones have smiles and I think otherwise. Japan is just over the top cute with their baked goods. I tried to cute-ify these little breakfast sandwiches by making them mini and even though they don’t have their own smiles, they sure brought a smile to my face.
These guys are perfect for when a biscuit craving hits. It’s a lot faster than doing research and finding a scone/biscuit joint. Just think, you’re about 30 minutes away from warm and fluffy biscuit heaven! And, bonus: the biscuits are made in one bowl and you don’t have to roll them out. Drop scones are perfect when you don’t want to dirty any dishes. I stuffed these guys with some thin, crepe-like folded eggs, but they taste awesome as is, especially when straight out of the oven. They’re tender, moist (yup, I said moist!), and absolutely addictive.
PS – Don’t forget to enter my Shun and Boos Block giveaway!
Sour Cream and Cheddar Drop Biscuit Breakfast Sandwiches
yield: makes 5-6 big guys and 12-16 minis
- 1 cup flour
- 1/2 packed cup shredded cheddar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/8 teaspoon black pepper
- 2 tablespoons thinly sliced scallions
- 1/3 cup sour cream, chilled
- 1/4 cup plus 1 tablespoon milk, chilled
- 2 tablespoons unsalted butter, melted
- eggs, for sandwiching, as desired
- oil for pan frying
- salt and freshly ground pepper
Preheat the oven to 400°F.
In a bowl, whisk together the flour, cheddar, baking powder, salt, baking soda, pepper, and scallions.
Stir in the sour cream until the mixture resembles coarse grains. Add the chilled milk and fold until it just comes together.
For large scones: scoop the batter by the 1/4 cup (I use a ice cream scoop) onto parchment paper lined sheets, 1 inch apart. Bake for 15 minutes, remove and brush with melted butter. Bake for another 5-7 minutes or until golden brown.
For minis: scoop the batter, 2 tablespoons at a time (I use a ice cream scoop) onto parchment paper lined sheets, 1 inch apart. Bake for 10 minutes, brush with butter and bake for another 2-3. Enjoy warm!
To make folded over eggs for breakfast sandwiches: lightly beat eggs (1 per large scone or 1/2 per mini) until completely incorporated. Heat a small non-stick frying pan on medium low heat. Add a touch of oil and swirl to coat. Pour in a thin layer of egg and swirl to coat the bottom of the pan, much like a crepe. Cook, untouched over low heat until egg sets and releases. Use a rubber spatula to flip and cook for another 10-15 seconds. Remove and fold into a square. Season with salt and pepper to taste and place inside warm biscuits. Enjoy!
Inspired by: sour cream and chive drop biscuits