It’s Sunday! You know what that means: it’s time for Sunday Brunch. Why don’t you skip the line and make brunch at home this week? The coffee’s truly bottomless, the booze doesn’t have a crazy markup and you can chill out in your pajamas. Every Sunday I’ll post a brunch recipe. Soon you won’t be asking, where should we go for brunch – instead it’ll be, what should we make for brunch today?
What’s the longest you’ve waited in line for food? I’m the kind of person who totally falls for hype so I find myself queuing a lot. A couple of years ago, in Seattle, there was this tiny biscuit place that had lines out the door. They sold biscuits until they sold out, which happened pretty early in the day. The only and only time I went (before they shut down) I was lucky enough to get the last biscuit sandwiches of the day. The lady lining up behind us kind of threw a fit, but I was too busy enjoying my biscuits to notice.
I should have had a bit more sympathy for the biscuit fit lady because I understand how it feels when you really, really want a biscuit. See, I’m a little obsessed with biscuit breakfast sandwiches. I mean, English muffins are good, but biscuits are better. They’re tender, crumbly, and buttery – essentially, always my first choice as a vehicle for breakfast. Here I sandwiched in some creamy avocados and sunny-side up quail eggs for a mini breakfast treat.
Looking at these photos makes me realize that I totally should have thrown in a banana in for scale. Rest assured, these sandwiches are quite tiny, meaning you can definitely eat as many of them as you want – I know I did!
Cheddar and Green Onion Biscuit Recipe
makes about 8 small biscuits
- 1 cup all-purpose flour
- 1 tsp baking powder
- pinch salt
- 1/4 tsp pepper
- 1/4 cup cold butter, cut into chunks
- 1/2 cup shredded cheddar cheese, plus 1/4 cup for finishing
- 1/3 – 1/2 cup sliced green onions
- 1 large egg, lightly beaten
- 1/4 cup + 2 tablespoons heavy cream or whole milk
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
In a bowl, mix together the flour, baking powder, and salt. Cut the butter into the flour mixture until it resembles coarse meal with a few pea-sized pieces of butter remaining. Combine with the sliced green onions and 1/2 cup shredded cheese.
In a small bowl, whisk together 1 1/2 tablespoons of the beaten egg and cream/milk until well blended. Pour the egg mixture into the dry ingredients and mix until everything comes together. The dough will be quite sticky.
Turn the dough onto a lightly floured work surface and lightly pat the dough to 1 inch thickness. Using a 1 1/2 or 2 inch biscuit cutter, cut out as many scones as possible, placing them evenly on your prepared baking sheet. Gather scraps, pat gently and cut out more scones.
Mix the remaining 1 1/2 tablespoons of lightly beaten egg with 1 teaspoon water. Brush with the scones with the egg wash, sprinkle with remaining 1/4 cup cheese and bake until the scones are golden, about 12-15 minutes. Transfer the scones to a wire rack and cool.
Mini Breakfast Biscuit Sandwich Recipe
makes 8 mini breakfast sandwiches
- 8 quail eggs
- 2 avocados, sliced
- salt and freshly ground pepper
- 1 batch cheddar green onion biscuits
In a non-stick pan, heat up a bit of oil over medium heat. Fry the quail eggs sunny-side up style. They won’t take very long, so keep an eye on them.
Split the biscuits in half and layer on slices of avocado and a fried quail egg. Season with salt and pepper to taste. Enjoy!